Almond Filled Cheesecake
- 6 tablespoons butter well chilled, cut into 1/2-inch pieces
- 8.5 ounces chocolate wafer cookies
- 12 ounces almond filling see link below
- 24 ounces cream cheese
- 3/4 cup sugar
- 3 large eggs
- 2 pints strawberries fresh, sliced and sweetened
- Generously butter a 9-inch springform pan.
- Finely crush chocolate cookies in food processor, using the pulse button.
- Cut in butter until mixture begins to gather together.
- Press crumbs into bottom of pan and up sides to 3/4 inch from top; make sure there are no cracks.
- Refrigerate crust for at least 30 minutes.
- Meanwhile, preheat oven to 325F (160C).
- Bake crust 10 minutes, cool.
- Spread the crust with the almond filling.
- In a large bowl, cream together the cream cheese and sugar until light.
- Add eggs, one at a time, beating well after each addition with electric mixer.
- Pour mixture carefully over almond layer, then bake about 65 minutes.
- Let cake cool for 1 hour, then refrigerate at least 5 hours.
- Cut into slices, topping each serving with strawberries.
butter, chocolate wafer cookies, below, cream cheese, sugar, eggs, pints strawberries
Taken from recipeland.com/recipe/v/almond-filled-cheesecake-48655 (may not work)