A very flavorful orange almond cheesecake recipe, with a warm chocolate drizzle.
Heat the oven to 350 F. grease a 8-9 inch springform pan.
Combine graham crumbs with butter and press evenly over the bottom of your pan.
Bake for 10 minutes, set aside to cool.
To prepare the filling. Turn down the oven to 275 F (140°). Grate the rind of the oranges, squeeze them and pour the juice through a strainer.
In a bowl, place the cream cheese, sour cream and the sugar and mix well until creamy.
In bowl of an electric mixer beat the eggs until frothy and add to the cheese batter.
Pour in the grated rind and orange juice and mix until incorporated.
Pour the filling on the crust and spread evenly.
Bake 1 hour 15 minutes or until center is almost set.
Turn off the oven, leave the cake inside to cool, place in the fridge for at least 6 hours.
To serve, remove springform sides of pan. sprinkle with toasted almond slices and drizzle with melted choclate.