- 1 (200 g) package almond-flavoured cookies (Amaretti), finely crushed
- 1/4 cup butter, melted
- 1 cup chocolate-covered almonds, chopped, divided
- 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
- 3/4 cup sugar
- 3 eggs
- Heat oven to 350 degrees F (175 degrees C).
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Sprinkle with 1/2 cup nuts.
- 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.
- 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.
03/25/2018
recipepes.com
Chocolate-Almond Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
