Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12-16 servings

---------------------------CRUST--------------------------------
1/4 c Butter, melted 8 1/2 ea Box thin chocolate wafers,
1/4 t Ground cinnamon -crushed

--------------------------FILLING-------------------------------
32 ea Ounces cream cheese, 1 T Unsweetened cocoa powder
-softened 1 t Pure almond extract
2 c Sugar 1 t Vanilla
4 lg Eggs 2 c Sour cream
12 ea Ounces semisweet chocolate Sweetened whipped cream
-chips, melted

--------------------------GARNISH-------------------------------
Toasted almonds Chocolate shavings

Mix melted butter and cinnamon with crushed wafers. Press onto
bottom of buttered 10-inch springform pan. Chill. IN large mixing
bowl, beat cream cheese until light and fluffy. Gradually add sugar
and eggs, one at a time, and beat well. Be sure batter is smooth.
Add melted chocolate, cocoa, almond and vanilla extracts. Blend in
sour cream. Pour cream cheese mixture into crust. Bake at 350 F for
1 hour and 10 minutes or until all but a 2-inch diameter in center is
set. Cool at room temperature before placing in refrigerator. May
be made 1 day in advance. Serve with sweetened whipped cream,
garnished with toasted almonds and chocolate shavings. Creme de
Colorado Cookbook (1987) From the collection of Jim Vorheis

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