Chocolate Cheesecake

• 2 cups crushed vanilla wafer crumbs (about 50 cookies)
• 1 cup ground toasted almond
• 12 cup granulated sugar
• 12 cup butter or 12 cup margarine, melted
• 1 34 cups milk chocolate chips
• 1 (1/4 ounce) envelope unflavored gelatin
• 12 cup milk
• 2 (8 ounce) packages cream cheese, softened
• 12 cup sour cream
• 12 teaspoon almond extract
• 12 cup heavy whipping cream, whipped

1. FOR CRUST: Combine crushed cookies, almonds, sugar and butter in medium bowl; mix well.
2. Press firmly onto bottom and 2 inches up side of ungreased 9-inch springform pan.
3. FOR FILLING: Microwave morsels in medium, uncovered, microwave-safe bowl on medium high power for 1 minute;stir.
4. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
5. Sprinkle gelatin over milk in small saucepan; let stand for 1 minute.
6. Warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat.
7. Beat cream cheese, sour cream and melted chocolate in large mixer bowl until fluffy.
8. Beat in gelatin mixture and almond extract; fold in whipped cream.
9. Pour into crust.
10. Chill for about 3 hours or until firm.
11. Run knife around edge of cheesecake; remove side of springform pan.
12. Garnish as desired.

vanilla wafer crumbs, ground toasted almond, sugar, butter, milk chocolate chips, unflavored gelatin, milk, cream cheese, sour cream, almond, heavy whipping cream

Taken from www.food.com/recipe/chocolate-cheesecake-330518 (may not work)