FUDGE-ALMOND CHEESECAKE

• ---------------NORMA WRENN NPXR5 6 B-------------------------
• 1 1 /2 c Gingersnap crumbs
• 1 /4 c Butter; melted
• 2 4 oz Cream cheese; softened
• 1 c Sugar
• 3 Eggs
• 2 ts Almond extract
• 2 ts Vanilla extract
• 6 oz Semisweet chocolate morsels
• 3 tb Butter; melted

Combine crumbs and melted butter; press firmly into the bottom of a

9-inch springform pan.Set aside. Beat cream cheese until light and

fluffy. Gradually add sugar, beating well. Add eggs, one at a time,

beating well after each addition.Add almond and vanilla flavorings;

beat until smooth. Pour batter into prepared pan. Bake at 350 degrees

for 45 minutes or until cheesecake is almost set.Turn oven off, and

partially open oven door. Leave cake in oven to cool completely.

Chill 8 hours. Combine chocolate and butter in top of a double

boiler; bring water to a boil. Reduce heat to low; cook until butter

and chocolate melt. Let cool slightly. Remove from pan. Spread

chocolate mixture over cheesecake.

SOURCE:
Gary Sawyers; Cooking with Class; Frederick Community

College; Frederick, Maryland; America's Best Recipes; A 1988 Hometown

Collection; Oxmoor House.