Rich Chocolate Cheesecake

• 1-1/2 cups chocolate wafer crumbs (about 24 wafers)
• 1/4 cup butter, melted
• 2 tablespoons sugar
• 1/4 cup finely chopped almonds
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 1/3 cup strong brewed coffee
• 1 teaspoon vanilla extract
• 3/4 cup baking cocoa
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup sour cream
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup sliced almonds

1. 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 large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla. Beat in cocoa just until blended. Stir in chocolate chips.
2. Pour into prepared crust. Place pan on a
3. . Bake at 375u0b0 for 30-35 minutes or until center is almost set.
4. Remove from the oven; increase temperature to 425u0b0. 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.
5. 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.

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Taken from www.tasteofhome.com/recipes/rich-chocolate-cheesecake/ (may not work)