2 cups crushed chocolate wafer cookies
2/3 cup granulated sugar
¼ cup butter, melted
5- 8oz. Blocks Philadelphia Cream Cheese, room temp.
1 2/3 cups granulated sugar
1 ½ cups Sour Cream, room temp.
1/8 cup of Kahlua
3 squares semi-sweet baking chocolate, melted
5 large eggs, room temp.
1 ½ cups dark chocolate chips
1 cup sliced almonds, divided
Preheat oven to 350F. Combine first 3 ingredients in small bowl until butter is absorbed into cookies. Press mixture into
Bottom and partially up the sides of a 9” spring form pan. Bake 10 minutes then set aside to cool. Reduce oven to 325F.
In the bowl of a stand mixer fitted with paddle attachment, place cream cheese and beat at medium speed till fluffy, 2-3 minutes.
Scrape down sides of bowl and add sugar in a steady stream while mixer is running at medium-low speed and continue to beat until
Mixed well. Scrape sides and then add sour cream, baking chocolate, and Kahlua. Mix at medium speed until chocolate distributed; scrape down sides. With the mixer running at medium-low speed, add eggs one at a time until blended well. DO NOT OVER BEAT. Remove bowl from mixer and
Stir in chocolate chips and ¾ cup of almonds, pour into cooled crust. Sprinkle remaining ¼ cup almonds on top of cheesecake, place in oven, and bake
Approximately 1 ¼ to 1 ½ hours or till golden on top and center is consistently of gelatin when pan is moved. Turn oven off and leave door ajar with cheesecake
Inside for one hour. Refrigerate at least 6 to 8 hours before serving.