Chocolate Glazed Almond Cheesecake
(serves 12-16)

1 12 oz box vanilla wafers crushed
6 Tbl. Butter, melted

36 oz. Cream cheese
1 1/2 C sugar
5 eggs room temp.
3 ½ tsp. Vanilla extract
3 ½ tsp. Almond extract

1 ½ C heavy cream
2 C semisweet chocolate chips
1 ½  tsp. Vanilla

Combine crumbs and butter and press into a ten inch spring form pan.  In a food processor or large mixing bowl beat cream cheese until smooth.  Blend in sugar, eggs and extracts.  Pour into crust.  Bake at 350 for 45 minutes.  Turn off oven an d allow cake to cool with door open.  Cool to room temperature.  Refrigerate at least 3 hours before cutting.  Cool also before adding glaze.  Watch the cooking time.  I increase the original recipe to accommodate a large group so it may take longer to reach a firm stage.

In a small saucepan, scald the cream and chocolate, stirring until melted.  Add vanilla and stir until glaze is smooth.  Cool to room temp.  Pour glaze over top of cheesecake and refrigerate until ready to serve.