Almond Filled Cheesecake

1. 1

   Generously butter a 9-inch springform pan.

2. 2

   Finely crush chocolate cookies in food processor, using the pulse button.

3. 3

   Cut in butter until mixture begins to gather together.

4. 4

   Press crumbs into bottom of pan and up sides to 3/4 inch from top; make sure there are no cracks.

5. 5

   Refrigerate crust for at least 30 minutes.

6. 6

   Meanwhile, preheat oven to 325F (160C).

7. 7

   Bake crust 10 minutes, cool.

8. 8

   Spread the crust with the almond filling.

9. 9

   In a large bowl, cream together the cream cheese and sugar until light.

10. 10

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

11. 11

    Pour mixture carefully over almond layer, then bake about 65 minutes.

12. 12

    Let cake cool for 1 hour, then refrigerate at least 5 hours.

13. 13

    Cut into slices, topping each serving with strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.