Preparation / Directions:
Heat over to 425F.
In large mixer bowl, combine cream cheese, sugar, cocoa, and sour cream, beat on medium speed until smooth. Add eggs, vanilla and almond extracts.
Pour into prepared crust (bottom, no sides). Bake 10 minutes. Reduce temperature to 250F, bake for 55 minutes or until cake is settled.
Remove from oven to rack. Loosen cake from pan with knife, leave sides intact.
Cool completely; several hours or overnight. Garnish with whipped cream and almonds partially dipped in chocolate.
|
