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A light and fluffy chocolate cheesecake that's not too sweet.

Chocolate-Almond No-Bake Cheesecake

2 cups crushed vanilla wafers
1 cup finely chopped toasted almonds
1/2 cup granulated sugar
1/2 cup butter, melted
1 packet unflavored gelatin
1/2 cup milk
1 (12-ounce) package or 2 cups semisweet chocolate chips
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 cup heavy whipping cream

1. Combine cookie crumbs, almonds, sugar and butter in a medium bowl. Press into bottom and up sides of a 9-inch springform pan.
2. For the filling, sprinkle gelatin over milk in a small saucepan. Let stand until gelatin is dissolved, about 1 minute. Warm over low heat until, stirring occasionally. Mixture will become slightly translucent.
3. In a large saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat and beat in cream cheese and sour cream until fluffy. Stir in gelatin mixture and almond extract, beating until smooth.
4. Whip cream in a medium bowl until soft peaks are formed. Fold into cream mixture and transfer to prepared crust. Chill until firm, at least 3 hours.

Makes 10 servings.