CHOCOLATE ALMOND CHEESECAKE
Source: America's Best Cheesecakes by Joyce Ryan

CRUST:
3/4 cup graham cracker crumbs
1/2 cup ground almonds
3 tablespoons sugar
3 tablespoons margarine, melted
FILLING:
3 (8-ounce each) packages cream cheese, softened
1 1/4 cups sugar
3 eggs
1 cup sour cream
1/3 cup sifted unsweetened cocoa powder
2 teaspoons almond extract, heaping
1 teaspoon vanilla extract
TOPPING:
2 cups Cool Whip, thawed
1/4 teaspoon almond extract
GARNISH:
Sliced almonds

Preheat oven to 300 degrees F.

CRUST:
In a small bowl stir together crust ingredients. Press firmly onto bottom of a 9-inch springform pan.

FILLING:
In a large bowl using an electric mixer, beat cream cheese until light and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating at low speed until blended. Add remaining filling ingredients, beating at low speed until well combined. Pour mixture into crust.

Bake in a preheated 300 degree F oven for 50 to 60 minutes. Cheesecake is done when it springs back when lightly touched in the center (cheesecake will shake slightly when moved). Remove the cake from the oven and run a knife around the inside edge of pan.

Cool cheesecake on wire rack at room temperature for 1 hour. Cover pan with foil, then chill overnight.

TOPPING:
In a small bowl stir together topping ingredients. Spread over cheesecake, then sprinkle with sliced almonds.