Mocha-Almond Cheesecake

• 2 cups chocolate cookie baking crumbs
• 1/3 cup butter, melted
• 3 (250 g) packages Philadelphia Chocolate Brick Cream Cheese, softened
• 3/4 cup white sugar
• 1 tablespoon Maxwell House Instant Coffee Original Roast
• 1 tablespoon warm water
• 3 eggs
• 1/2 cup slivered almonds, toasted
• 2 tablespoons chocolate syrup

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until blended. Dissolve coffee in water. Add to cream cheese mixture; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
4. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. Sprinkle with nuts and drizzle with chocolate syrup just before serving.

chocolate cookie baking crumbs, butter, cream cheese, white sugar, maxwell, water, eggs, slivered almonds, chocolate syrup

Taken from www.allrecipes.com/recipe/239436/mocha-almond-cheesecake/ (may not work)