Chocolate Cheesecake

Crust

Crust:
1 1/4 c. graham cracker crumbs
1/2 c. sugar
1/4 c. baking cocoa
6 Tbsp. butter, melted

Filling:
3 pkg. (8 oz. each) cream cheese, softened
3/4 c. sugar
3 eggs
1 c. semisweet chocolate chips, melted

Filling

1 tsp. almond extract
1/2 tsp. vanilla extract

Topping:
1/4 c. semisweet chocolate chips
1/3 c. heavy whipping cream
1 Tbsp. honey

In a large bowl, combine the cracker crumbs, sugar, and cocoa; stir in butter until crumbly. Press onto the bottom and 1-inch up the side of a greased 9-inch springform pan. Set aside.

Just out of the oven

In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.

Bake at 350 F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.

With topping

In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate the leftovers.

From tasteofhome.com