Ingredients
CRUST:1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)1/4 cup sugar1/4 teaspoon ground cinnamon1/4 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1 cup sugar1 cup sour cream8 ounces semisweet chocolate, melted and cooled1/2 teaspoon almond extract2 large eggs, room temperature, lightly beatenTOPPING:1 cup sour cream1/4 teaspoon baking cocoa2 tablespoons sugar1/2 teaspoon almond extractSliced almonds, toasted, optional
Preparation
In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the side of a 9-in. springform pan. Chill.
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.
Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
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.
