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Preheat oven to 350°F. In a medium bowl, stir together crushed cookies, almonds and 1 tablespoon sugar. Stir in melted butter. Press crumb mixture onto the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan. Sprinkle crust with grated milk chocolate. Set aside.
In a small heavy saucepan, heat and stir chopped milk chocolate over low heat until melted and smooth; cool. In a large mixing bowl, beat cream cheese, the remaining 3/4 cup sugar, 1/2 cup milk and the vanilla with an electric mixer on medium speed until combined. Beat in flour. Beat in the cooled chocolate. Add eggs; beat on low speed just until combined. Set aside 1/2 cup of the filling. Pour remaining filling into the crust-lined pan.
In a small heavy saucepan, heat and stir chopped bittersweet chocolate over low heat until melted and smooth; cool slightly. Combine melted chocolate, the reserved 1/2 cup batter, and the remaining 2 tablespoons milk. Dot bittersweet chocolate mixture over filling; use a table knife to swirl into filling.
Place springform pan in a shallow baking pan. Bake for 50 to 55 minutes or until a 2-1/2-inch area around outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan. Let cool for 30 minutes more; remove the sides of the pan. Cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.