Cooking Time: 50-60 min.
Temp: 325 for 9" silver springform pan
300 For dark nonstick 9" springform pan
1 - cup Graham Crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp butter, melted
3 pkg. Philadelphia cream cheese, softened
4 squares of semi sweet Chocolate, melted
1/4 tsp. peppemint extract
1 tub Cool Whip Whipped Topping, thawed
1 square of semi sweet chocolate, grated (optional)
3/4 cup shaved toasted almonds plus 1/4 cup for topping
Preheat oven to to want ever type of springform pan you are using.
Mix crumbs, 3 Tbsp. of sugar and the butter: press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and remaining 3/4 cup sugar in lagar bowl with electic mixter on medium speed until well blended. Add eggs 1 at the time, mixing on low speed after each addition just until blended. Stir in 3/4 cup of toasted almonds and melted chocolate and extract; pour over crust.
Bake 50 -60 min: or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake. cool before removing rim from pan. Refrigerate 4 hrs. or over night.Top with the wipped topping and the toasted almonds and the grated chocolated.
Hope you enjoy this one , my Boys love this one it does not say around long.