Recipe: Chocolate-Almond Cheesecake with Rich Chocolate Glaze (microwave, 1980's)

CHOCOLATE-ALMOND CHEESECAKE

Vanilla Wafer Crust (recipe follows)
2 pkgs (8 oz each) cream cheese, softened
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
Rich Chocolate Glaze (recipe follows)
1/4 cup sliced almonds

Prepare Vanilla Wafer Crust; set aside.

Beat cream cheese, eggs, sugar, vanilla and almond extract on medium speed until smooth.

Microwave* the cream cheese mixture, uncovered, on MEDIUM (50%) 8 to 9 minutes, stirring every 2 minutes, until hot and thickened. Pour into Vanilla Wafer Crust. Refrigerate uncovered 1 hour or until cool.

Prepare Rich Chocolate Glaze. Pour over top of cheesecake; garnish with almonds. Refrigerate at least 3 hours until chilled.

After serving, immediately refrigerate any remaining cheesecake.

VANILLA WAFER CRUST

1/4 cup margarine or butter
1 1/4 cups vanilla wafer crumbs (about 30 wafers)

Place margarine in a (9x1 1/2-inch) quiche dish or a (9x1 1/4-inch) pie plate. Microwave* uncovered on HIGH 30 to 45 seconds or until melted.

Stir in crumbs. Press mixture evenly on bottom and against side of dish. Microwave uncovered 1 minute.

RICH CHOCOLATE GLAZE

1/2 cup heavy (whipping) cream
1/2 cup semisweet chocolate chips

Measure heavy cream in 1-cup measure. Microwave* uncovered on HIGH 1 to 2 minutes or until hot (do not boil).

Stir in chocolate chips until smooth and thickened; cool.

*Made using a 500-watt microwave (you may need to increase microwave times).

Makes 1 (9-inch) cheesecake, 10 servings
Source: Betty Crocker's Microwave Cookbook, 1981