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| 2 Tasse | Vanilla wafers, fine crush |
| 1/2 Tasse | Butter melted |
| 12 x ca. 30 g | Milk chocolate chips |
| 1 | Env. unflavored gelatin |
| 1/2 Tasse | sour cream |
| 1/2 Tasse | Heavy cream whipped |
| 1 Tasse | Ground toasted almonds |
| 1/2 Tasse | sugar |
| 1/2 Tasse | milk |
| 16 x ca. 30 g | cream cheese softened |
| 1/2 Teelöffel | almond extract |
| 1 | Garnishes * |
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* Garnishes to include whipped cream and chocolate shavings (optional).
~- ~- In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake
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