• Ingredients
  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 6 tablespoons butter or margarine, melted
  • FILLING:
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup semisweet chocolate chips, melted
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 1/4 cup semisweet chocolate chips
  • 1/3 cup whipping cream
  • 1 tablespoon honey

Directions

  • In a bowl, combine the cracker crumbs, sugar and cocoa; stir in butter. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.
  • Bake at 350 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
  • In a saucepan over low heat, melt chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Remove sides of springform pan. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate leftovers.