Kimberly Landson'S Chocolate Almond Cheesecake

• CRUST
• 1 cup almond meal
• 2 tablespoons butter
• 1 tablespoon Splenda sugar substitute
• FILLING
• 4 ounces unsweetened baking chocolate
• 16 ounces cream cheese, softened
• 4 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 1/2 cups sour cream

1. Preheat oven to 300u0b0F.
2. Combine crust ingredients and press into the bottom of a greased 9" (22.5cm) springform pan.
3. Melt chocolate in microwave on medium, then let cool.
4. Using electric mixer to beat cream cheese and Splenda to blend.
5. Beat eggs and extracts until smooth.
6. Blend in chocolate and sour cream.
7. Pour into prepared pan and bake in the middle of the oven for 35 minutes or until set.
8. Turn off oven, leave door ajar, and let cool in oven for 1 hour.
9. Refrigerate, in cake pan, at least 3 hours or overnight.
10. When completely cooled, remove pan sides.
11. Top with whipped cream sweetened with Splenda, and sprinkle with coarsely chopped almonds.

almond meal, butter, splenda sugar substitute, filling, baking chocolate, cream cheese, eggs, vanilla, almond, sour cream

Taken from www.food.com/recipe/kimberly-landsons-chocolate-almond-cheesecake-468249 (may not work)