CHOCOLATE-MARBLED ALMOND CHEESECAKE

Chocolate-Marbled Almond Cheesecake image

Provided by Anita Hoffman

Time 1h35m

Number Of Ingredients 14

1 pkg (2 ounces) (1/2) cup blanched almonds, finely chopped
2 c sugar
4 pkg (8 ounces) cream cheese, softened
1 c sour cream
4 eggs
1 Tbsp unsweetened cocoa
2 tsp vanilla
1 tsp almond extract
1 pkg (12 ounces) (2 cups) semi-sweet chocolate chips, melted
OREO COOKIE CRUST
1-1/2 c oreo cookie crumbs
1 c chopped almonds, toasted if desired
6 Tbsp unsalted butter, melted
2 Tbsp sugar

Steps:

1. Lightly butter 9 inch springform pan; press almonds firmly on bottom of pan. Set aside.
2. Combine sugar and cream cheese in large mixer bowl. Beat at medium speed, until creamy, (3 to 4 minutes). Add eggs, one at a time, beating well after each addition (1 to 2 minutes). Add all remaining ingredients except chocolate chips ; continue beating until well mixed (1 to 2 minutes). Gently stir in melted chocolate chips by hand, swirling chocolate throughout batter for marbled effect.
3. Pour batter into prepared pan. Bake at 325 degrees for 65 to 75 minutes or until just set. Turn off oven; leave cheesecake in oven for 2 hours. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Cover, refrigerate 8 hours or overnight. Store refrigerated.
4. If you prefer you can use an Oreo Cookie Crust: Combine Oreo cookie crumbs, almonds, butter and sugar and mix well. Press mixture onto bottom of pan. Bake at 350 degrees for 12 minutes. Cool. Reduce oven temperature to 325 degrees. and then proceed with the filling.