Delicious cookie base, creamy chocolate cheesecake, crunchy chocolate-covered almonds - what a combo! This recipe is a perfect blend of sweet and creamy - a great cheesecake to try!
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
366 Calories
Recipe Instructions
Step 1
Heat oven to 350 degrees F (175 degrees C).
Step 2
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Sprinkle with 1/2 cup nuts.
Step 3
Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Step 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. Top with remaining nuts before serving.
Ingredients
3 eggs
¼ cup butter, melted
¾ cup sugar
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
1 (200 g) package almond-flavoured cookies (Amaretti), finely crushed
