A Delicious recipe for dark chocolate drizzled Cheesecake with toasted almonds.
Preheat oven to 350°F.
Mix graham crumbs, butter and 1/4 cup sugar. Press onto bottom and 2-1/2 inches up side of 9-inch spring form pan.
Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour into crust.
Bake 1 hour or until set. Cool completely. Refrigerate 4 hours. Run sharp knife around edge of pan to loosen cake. Remove rim.
Place the cream, and chocolate in a double boiler and heat, over low heat for 3-4 minutes or until chocolate almost melts. Remove from the heat and continue to stir until all the chocolate melts.
Just prior to serving drizzle cheesecake with chocolate and sprinkle almonds over top.