Yum....Cheesecake

We get this little magazine at work with some great easy recipes in, this is the newest one I've tried and thought I'd share....The magazine is Taste of Home and that is where the photo is from, since I didn't get a chance to take a photo of mine before it was just crumbs on a plate :)

Chocolate Almond Cheesecake



Ingredients

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted

FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 eggs, lightly beaten

TOPPING:
1 cup (8 ounces) sour cream
1/4 teaspoon HERSHEY®’S Cocoa
2 tablespoons sugar
1/2 teaspoon almond extract
Directions
In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.
For filling, in a large bowl, beat the cream cheese, sugar, sour cream, chocolate and extract until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes more.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.