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Fudge-almond Cheesecake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FUDGE-ALMOND CHEESECAKE
 Categories: Cakes, Dairy, Desserts, Cheesecakes
      Yield: 12 Servings
 
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  1 1/2 c  Gingersnap crumbs
    1/4 c  Butter; melted
     24 oz Cream cheese; softened
      1 c  Sugar
      3    Eggs
      2 ts Almond extract
      2 ts Vanilla extract
      6 oz Semisweet chocolate morsels
      3 tb Butter; melted
 
  Combine crumbs and melted butter; press firmly into the bottom of a
  9-inch springform pan.  Set aside. Beat cream cheese until light and
  fluffy. Gradually add sugar, beating well. Add eggs, one at a time,
  beating well after each addition.  Add almond and vanilla flavorings;
  beat until smooth. Pour batter into prepared pan. Bake at 350 degrees
  for 45 minutes or until cheesecake is almost set.  Turn oven off, and
  partially open oven door. Leave cake in oven to cool completely.
  Chill 8 hours. Combine chocolate and butter in top of a double
  boiler; bring water to a boil. Reduce heat to low; cook until butter
  and chocolate melt. Let cool slightly. Remove from pan. Spread
  chocolate mixture over cheesecake.
  
  SOURCE:  Gary Sawyers; Cooking with Class; Frederick Community
  College; Frederick, Maryland; America's Best Recipes; A 1988 Hometown
  Collection; Oxmoor House.
 
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