Heavenly Chocolate Cheesecake
This no-bake cake is relatively easy to make and tastes, well, heavenly!
Ingredients
Crust:
3 cups crushed vanilla wafers
1 1/2 cups ground pecans
3/4 cup granulated sugar
3/4 cup margarine, melted
Filling:
3 cups (11 1/2-oz. package) milk chocolate chips
1 1/2 envelopes unflavored gelatin
3/4 cup skim milk
3 (8-oz.) packages cream cheese, softened
3/4 cup sour cream
3/4 teaspoon almond extract
3/4 cup whipping cream, whipped
For the crust: In a medium bowl, combine crumbs, pecans, sugar and margarine; mix well. Press firmly into bottom of 12-inch spring form pan and 2 inches up sides.
For the cake: In a small heavy saucepan and over low heat, melt chocolate chips, stirring frequently. In small saucepan, sprinkle gelatin over milk; let stand for one minute. Warm over low heat, stirring frequently, until gelatin is dissolved. In larger mixer bowl, beat cream cheese, sour cream and chocolate until fluffy. Beat gelatin mixture and almond extract. Fold in whipped cream; pour into crust.
Chill about 3 hours or until firm. Run knife around edge of cheesecake; remove rim.