3/4 c Graham cracker crumbs
2 tb Sugar
4 tb Melted butter
2 lb Cream cheese
1 ts Vanilla extract
1/4 ts Almond extract
1 3/4 c Sugar
4 lg Eggs
2 oz Melted unsweetened chocolate
Directions: In a small bowl, combine the graham cracker crumbs, 2 T. sugar
and melted butter. Spray an 8″ spring form pan with non-stick spray and
pack the crumb mixture into the bottom of the pan to form a bottom crust.
Set aside. Using an electric mixer, beat the cream cheese until smooth. Add
the vanilla extract, almond extract and sugar. Mix well. Add the eggs one
at a time, beating well after each addition. Remove 2 cups of the batter
and place into another bowl. Stir the melted chocolate into the two cups of
batter and combine. Pour the plain batter into the pan. Place the pan into
a large casserole dish. Spoon the chocolate batter into a pastry bag,
fitted with a plain round tip. Place the tip of the bag 1/4″ into the
cheesecake. Starting in the center, squeeze out enough batter to form a 2″
round ball. Using the same procedure, squeeze out 6 smaller balls around
the rim. Place the casserole dish, with the pan in it, into a preheated 350
degree oven. Bake for 1 1/2 hours. Let cool completely and refrigerate
overnight.
Yields
1 servings