Chocolate Cheesecake

• Crust:
• 1 cup packaged chocolate cookie crumbs (such as Oreo)
• 2 tablespoons sugar
• 1 tablespoon butter or stick margarine, melted
• Cooking spray
• Filling:
• 1/2 cup Dutch process cocoa
• 1/4 cup 1% low-fat milk
• 3 ounces semisweet chocolate, melted
• 4 (8-ounce) blocks fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 tablespoons sliced almonds, toasted

1. Preheat oven to 325u0b0.
2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
3. To prepare the filling, combine cocoa, milk, and chocolate, and stir well with a whisk. Beat cheeses at high speed of a mixer until smooth. Add 1 1/2 cups sugar, flour, and vanilla; beat well. Add chocolate mixture; beat well. Add eggs, 1 at a time, beating well after each addition.
4. Pour cheese mixture into prepared pan; bake at 325u0b0 for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill for at least 8 hours. Sprinkle with almonds.

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Taken from www.myrecipes.com/recipe/chocolate-cheesecake (may not work)