Cheesecake with Choco-Almond Topping
Recipe by Ms. Melissa Banzon

​INGREDIENTS:

• CRUST:

       * 15 pcs graham crackers, crushed 
       * 2  1/2 tbsp. butter, melted

• FILLING:
  * 1  1/2 cups double cream cheese
  * 3/4 cup sugar
  * 3/4 cup evaporated milk
  * 4 medium eggs
  * 1 cup sour cream
  * 1 tbsp vanilla 
  * 1/4 cup all purpose flour
• TOPPINGS:
  * 1 condensed milk
  * 1/2 cup hershey's cocoa powder
  * 1/4 cup butter
  * crushed almonds

​​

PROCEDURE:

• Preheat oven to 175 degrees C (350 degrees F). Grease 9 inch round pan.

• In a medium bowl, mix graham crumbs with melted butter. Press onto bottom of pan.
• In another mixing bowl, mix cream cheese with sugar until smooth.
• Blend in evaporated milk, then mix in eggs one at a time.
• Mix in sour cream, vanilla and all purpose flour until smooth. 
• Pour filling into prepared crust. Use strainer in pouring the filling.
• Bake in preheated oven for 45 minutes to 1 hour.
• Let cake cool for 2 hours and put the chocolate toppings and crushed almonds on top.
• Chill in Refrigerator until serving.

​

​​PROCEDURE FOR TOPPINGS:

• Using a whire whisk, mix condensed milk and cocoa powder. 
• Cook mixture in a double broiler. Stir occasionally.
• Add butter. 
• Spread over the cheesecake.​
• Add crushed almonds.
• Enjoy :)

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