Chocolate Almond Cheesecake

• 1-1/4 cups graham cracker crumbs
• 1-1/2 cups sugar, divided
• 1/2 cup plus 2 tablespoons baking cocoa, divided
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup sour cream
• 1-1/2 teaspoons almond extract, divided
• 3 large eggs, lightly beaten
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 cup sliced almonds, toasted

1. In a small bowl, combine the cracker crumbs, 1/4 cup sugar, 2 tablespoons cocoa and butter. Press onto the bottom of a 9-in. springform pan; chill.
2. In a large bowl, beat the cream cheese, sour cream, and remaining sugar until smooth. Beat in 1 teaspoon extract and remaining cocoa. Add eggs; beat on low speed just until combined.
3. Pour into crust. Bake at 350u0b0 for 45-50 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining extract; beat until stiff peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.

graham cracker crumbs, sugar, baking cocoa, butter, cream cheese, sour cream, almond, eggs, heavy whipping cream, confectioners, almonds

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