• 1-¼ cup graham cracker crumbs
  • ½ cup sugar
  • ¼ Dutche cocoa
  • 6 tablespoons butter or margarine, melted
  • Filling:
  • 3 packages (8 oz. each) cream cheese, softened
  • ¾ cup sugar
  • 3 eggs
  • 1 cup (6 oz.) semi-sweet chocolate chips, melted
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract


  • ¼ cup semi-sweet chocolate chips
  • 1/3 cup whipping cream
  • 1 tablespoon honey
  • Fresh fruit (optinal)


Preheat oven to 350F.

In a bowl, combine crust ingredients. Press into the bottom and 1-in. up the sides of a greased 9-in. springform pan. Place aluminum foil around the outside of the pan. Set aside.

In a small mixing bowl, beat cream cheese and ¾ cup sugar until smooth. Add eggs; beat on low speed until combined. Stir in 1 cup melted chocolate and the extracts until blended. Pour into crust.

Bake for 45-50 minutes or until center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool 1 hour longer. Refrigerate until completely cool.

In a saucepan over low heat, melt chocolate chips, cream and hone. Stir until smooth. Remove from heat and cool for 5 minutes. Removes sides of spring form pan. Pour slightly cooled topping over cheesecake. Chill for at least 4 hours or until the topping is set. Refrigerate leftovers.