- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup butter or margarine, melted
- 2 tablespoons sugar
- 1/4 cup finely chopped almonds
- FILLING:
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1/3 cup strong brewed coffee
- 1 teaspoon vanilla extract
- 3/4 cup baking cocoa
- 1 cup semisweet chocolate chips
- TOPPING:
- 1 cup sour cream
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375 degrees F for 30-35 minutes or until center is almost set.
- Remove from the oven; increase temperature to 425 degrees F. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned.
- Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.