Finale Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees.
• Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9-inch round, springform cake pan. Set aside. Using an electric beater, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture.
• Put the prepared round cake pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan.
• Bake until firm and golden brown, approximately 45 to 50 minutes. Cool completely before removing from the pan.

Steps:

• Heat oven to 325.
• ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar.
• Stir in melted butter.
• Press mixture onto bottom and up side of 8\" springform pan or round pan with removable bottom.
• In small microwave-safe bowl, place chocolate.
• Microwave on high 1 minute or until chocolate is melted and smooth when stirred.
• In large mixer bowl, beat cream cheese until fluffy.
• Stir together sugar, cocoa and salt; blend into cream cheese mixture.
• Add eggs and vanilla; beat until well blended.
• Add melted chocolate; beat just until blended.
• Pour into prepared ALMOND CRUST.
• Bake 35-40 minutes or until almost set.
• Remove from oven to wire rack.
• With knife, loosen cake from side of pan.
• Cool completely; remove side of pan.
• Refrigerate several hours before serving.
• Garnish with shipped cream, if desired.
• Cover; refrigerate leftover cheesecake.