Recipe, please!!
2 c almonds
1 c. bread crumbs (2 slices of bread)
2 tsp butter, melted (or margarine)
2 c ricotta cheese
1 c sour cream (or non-far yogurt)
2 eggs (or 3 egg whites)
¾ c Splenda
1/3 c cocoa
1 tbsp cornstarch
1 tbsp vanilla
½ tsp almond
Preheat oven to 350 degrees. Set aside 1 tablespoon of almonds for garnish. Put remaining almonds in a blender or food processor, and process to fine crumbs. Combine almonds, bread crumbs and butter. Press mix into bottom and sides of a 9 inch pie pan. Bake for 8-10 minutes.
In a blender or food processor, process ricotta cheese until creamy and smooth. Add sour cream and eggs; process until well mixed. Sprinkle Splenda and cornstarch over cheese; blend until smooth. Sprinkle cocoa over mixture and blend until well mixed. Blend in vanilla and almond extract and pour cheese mixture into crust. Scatter reserved almonds on top and bake for 1 hour or until firm when lightly touched in the center. Cool cheesecake in oven with door open for 2 hours. Chill. It is normal for cake to fall.