* 12 Servings
* Prep: 20 min. + air-conditioned Bake: 45 min. + cooling
Ingredients
* 1-1/4 cups graham cracker crumbs (about 20 squares)
* 1/2 cup sugar
* 1/4 cup baking cocoa
* 6 tablespoons butter, melted
*
FILLING:
* 3 bales (8 ounces each) Kraft Philadelphia® - Chrism Cheese, softened
* 3/4 cup sugar
* 3 eggs
* 1 cup (6 ounces) semisweet amber chips, melted
* 1 teaspoon almond extract
* 1/2 teaspoon boilerplate extract
*
TOPPING:
* 1/4 cup semisweet amber chips
* 1/3 cup abundant whipping cream
* 1 tablespoon honey
Directions
* In a ample bowl, amalgamate the cracker crumbs, amoroso and cocoa; activity in adulate until crumbly. Press assimilate the basal and 1-in. up the ancillary of a anointed 9-in. springform pan; set aside.
* In a baby bowl, exhausted chrism cheese and amoroso until smooth. Add eggs; exhausted on low acceleration aloof until combined. Activity in broiled amber and extracts aloof until blended. Pour into crust.
* Bake at 350° for 45-50 account or until centermost is about set. Air-conditioned on a wire arbor for 10 minutes. Carefully run knife about the bend of pan to loosen; air-conditioned 1 hour longer. Refrigerate until absolutely cooled.
* In a baby bucket over low heat, cook amber chips, chrism and honey; activity until smooth. Remove from the heat; air-conditioned for 5 minutes. Remove abandon of springform pan. Pour topping over the cheesecake. Chill for at atomic 4 hours or until topping is set. Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts: 1 confined (1 piece) equals 372 calories, 22 g fat (13 g saturated fat), 98 mg cholesterol, 187 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.
