Chocolate Almond Cheesecake



1 cup almonds

1 cup chocolate wafer crumbs

2 Tablespoons brown sugar

1/4 cup melted butter

1/2 teaspoon cinnamon


3 (8 oz) packages cream cheese, softened to room temperature


3 eggs

1 Tablespoon vanilla

1/3 cup chocolate chips

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Process almonds until finely ground. Reserve 3 Tablespoons for garnish. Add remaining crust ingredients and process until mixed.
Spray a 9-inch microwave safe pie dish with cooking spray. Press crust mixture into the bottom and up the sides. Microwave on HIGH for 3 minutes.
Combine cheese, honey, eggs and vanilla in food processor. Process until smooth. Pour into medium microwave bowl. Microwave uncovered on HIGH 3 minutes. Stir. Microwave 3 more minutes.
Remove 2 cups of hot mixture and pour the rest into the baked crust. Divide reserved mixture in half. Stir chocolate chips into one half until melted. Spoon chocolate over mixture in crust. Top with reserved white mixture. Swirl with knife to marbleize.
Place pie dish on microwave-safe rack or inverted dish. Microwave uncovered on MEDIUM for 6 minutes, rotating dish ΒΌ turn after 3 minutes. When done, the center will jiggle slightly. Sprinkle with reserved nuts. Cool. Chill at least 3 hours or overnight until firm.
Serves 8-10.