For the Bottom, melt 1/3 c butter and add 1/3 c brown sugar, 1 tsp almond extract & 1 tsp instant coffee. Mix well, then add 1 1/2 c Oreo cookie crumbs. Press firmly into the bottom of a 10″ springform pan. For the Filling, beat together 4 eggs, 1 c brown sugar, 2 tsp vanilla, 3 tsp instant coffee and 1/2 c cocoa. Add 24 oz softened cream cheese and mix until lumps ar gone. Add 1 c chocolate chips & 1 c whole almonds. Pour into pan and bake 50-55 min at 350F. Immediately after removing from the oven, run a knife around the edge to separate from the rim. Cool about 1 hour in the fridge.
For the Topping: melt 1 c chocolate chips & 1/3 c butter over a double boiler. Remove from heat and add 1 tsp almond extract. When slightly cooled, slowly add 1/2 c whipping cream, always stirring. When it is well blended pour over cheesecake and spread with a spatula. Cool another hour before serving.
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