Chocolate Glazed Almond Cheesecake

from Colleen

 

Crust:

2-1/2 cups crushed gingersnaps

1/3 cup melted butter

 

Filling:

24 oz. cream cheese (softened)

1 cup sugar

3 large eggs room temp

2-1/2 tsp vanilla

2-1/2 tsp. almond

 

Prepare crust:

Press crumbs onto bottom of 9 spring form pan as far up sides as crumbs allow.  In bowl beat cream cheese until smooth.

Add sugar, eggs and extracts.  Pour into crust.  Bake at 350 for 45 minutes.  Turn off oven and allow cake to cool with door open.  Cool to room temp. Refrigerate at least 3 hours before cutting.

Glaze:

1 cup heavy cream

1-1/3 cup semisweet chocolate chips

1 tsp. vanilla

In sauce pan, scald cream.  Add chocolate chips stirring until melted.  Add vanilla and stir until glaze is smooth.  Cool to room temp. Pour glaze over top of cheesecake and refrigerate until ready to serve.