Velvety chocolate cheesecake is always a treat. Melted chocolate chips and fluffy whipped cream combine for a luscious dessert they won't be able to resist.

Heavenly Chocolate Cheesecake

2 cups vanilla wafer crumbs, (about 50)
1 cup ground toasted almonds
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
1 3/4 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 (.25 ounce) envelope unflavored gelatin
1/2 cup milk
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 cup heavy whipping cream, whipped

1. Combine crushed cookies, almonds, sugar and butter in medium bowl; mix well. Press firmly onto bottom and 2-inches up side of ungreased 9-inch springform pan.
2. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Sprinkle gelatin over milk in small saucepan; let stand for 1 minute. Warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat.
3. Beat cream cheese, sour cream and melted chocolate in large mixer bowl until fluffy. Beat in gelatin mixture and almond extract; fold in whipped cream. Pour into crust. Chill for about 3 hours or until firm. Run knife around edge of cheesecake; remove side of springform pan. Garnish as desired.

Makes 12 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.