Fudge-Almond Cheesecake

Directions

Combine crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan.

Set aside. Beat cream cheese until light and fluffy.

Gradually add sugar, beating well.

Add eggs, one at a time, beating well after each addition.

Add almond and vanilla flavorings; beat until smooth.

Pour batter into prepared pan.

Bake at 350℉ (180℃) for 45 minutes or until cheesecake is almost set.

Turn oven off, and partially open oven door.

Leave cake in oven to cool completely.

Chill 8 hours. Combine chocolate and butter in top of a double boiler; bring water to a boil.

Reduce heat to low; cook until butter and chocolate melt.

Let cool slightly.

Remove from pan.

Spread chocolate mixture over cheesecake.