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2 cup Wafers, Vanilla
1 cup Almonds, Toasted
½ cup Butter, Melted
½ cup Sugar
12 ounce Chocolate Chips
½ cup Milk
1 package Gelatin
1 pound Cream Cheese, Softened
½ cup Sour Cream
½ teaspoon Almond Extract
½ cup Cream, Whipped
In large bowl, combine well the vanilla wafer crumbs, almonds, butter and sugar. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. 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.
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.
1 cup Almonds, Toasted
½ cup Butter, Melted
½ cup Sugar
12 ounce Chocolate Chips
½ cup Milk
1 package Gelatin
1 pound Cream Cheese, Softened
½ cup Sour Cream
½ teaspoon Almond Extract
½ cup Cream, Whipped
In large bowl, combine well the vanilla wafer crumbs, almonds, butter and sugar. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. 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.
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.