Swiss Chocolate Cheesecake

Crust:
1 1/2 c. vanilla wafer crumbs
4 TB. butter, melted
1/2 c. almonds, finely ground

Filling:
16 oz. milk chocolate, chopped
3 pkgs. cream cheese (11/2 lbs.)
1 c. sugar
4 large eggs
1/2 c. light cream or half and half
2 tsp. vanilla
1/4 tsp. salt

Chocolate Glaze:
2 oz. semi-sweet choc. chips
3 TB. unsalted butter
1/4 c. water
2 TB. unsweetened coco powder
2 TB. light corn syrup
1/3 c. sugar
1 tsp. vanilla

Preheat oven to 350 degrees
Crust: Combine cookie crumbs, butter and almonds, blend well. Press into the bottom and up the sides 1 1/2" of a 9" springform pan.

Filling:
Melt chocolate. Cool slightly. In a large bowl beat cream cheese, add sugar, salt, beat in eggs. Stir in melted chocolate, cream and vanilla. Blend well. Pour onto crust and bake 1 hour. Turn off the heat but leave cheesecake in the oven for 1 hour. Then cool on rack to room temperature.

Glaze:
In a small saucepan combine semi-sweet choc. chips, butter, water and cocoa. Stir over low heat until melted and smooth. Add the corn syrup and sugar, then stir until the sugar dissolves. Increase heat and bring to a boil, cook until thickened 12-15 minutes. Stir in vanilla. Cool to room temp. Pour over cheesecake. Chill until firm, 6-8 hours.

Submitted by: Lisa