Yield: 18 Servings
CRUST
22 Dark chocolate; icing filled sandwich cookies finely crushed
2 tablespoon Butter or margarine; melted
FILLING
2 cup (12 ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
3 packages (8 ounces each) cream cheese; softened
1-1/4 cup (14 ounce can) Carnation Sweetened Condensed Milk
2 Eggs; at room temperature
1 cup Sour cream
2 tablespoon Brandy
1/2 teaspoon Ground cinnamon
1/2 teaspoon Almond extract
Whipped Cream; (optional)
RASPBERRY SAUCE
1-1/2 cup (12 ounce bag) frozen; slightly sweetened raspberries
1/4 cup Granulated sugar
For Crust:
Line 13×9 inch baking pan with two layers aluminum foil. In medium bowl, combine crumbs and butter; firmly press onto bottom of foil-lined pan. Chill.
For Filling:
In medium, heavy saucepan over low heat, melt morsels, stirring until smooth; cool. In large mixer bowl, beat cream cheese until light and smooth. Gradually beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Gradually beat in cooled chocolate and sour cream. Stir in brandy, cinnamon and almond extract. Spoon into crust. Bake in preheated 325F oven on middle rack for 55 to 65 minutes or until set. Cool in pan on wire rack for 1 to 2 hours. Cover; chill at least four hours or overnight. Gently lift cheesecake out of pan; cut into 2×3 inch pieces. Serve with Raspberry Sauce and whipped cream.
Raspberry Sauce:
In medium saucepan, combine 1-1/2 cups (12 oz bag) frozen, slightly sweetened raspberries and 1/4 cup granulated sugar. Bring to a boil; reduce heat and simmer for 7 to 8 minutes. Pour into blender or food processor; cover and blend for 30 to 45 seconds. Strain to remove seeds. Cover and chill.