Double Chocolate Almond Cheesecake

• 1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 8 ounces semisweet chocolate, melted and cooled
• 1/2 teaspoon almond extract
• 2 large eggs, lightly beaten
• 1 cup sour cream
• 1/4 teaspoon baking cocoa
• 2 tablespoons sugar
• 1/2 teaspoon almond extract
• Sliced almonds, toasted, optional

1. In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust.
3. Place pan on a
4. . Bake at 350u0b0 for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
5. Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
6. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.

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