3 oz Green & Black’s Pure Dark Chocolate Roasted Almond, chopped plus additional for garnish
COMBINE graham cracker crust, sugar and cocoa powder in a mixing bowl.
ADD melted butter (3 oz) until mixture has a wet sand consistency.
USE softened butter (1 oz) to grease 9-inch springform pan (bottom and sides).
PAT down an even layer of crumb mixture on the bottom and sides of the pan.
STORE in the refrigerator while you are making the filling.
CREAM together cream cheese and granulated sugar with mixer.
BEAT in egg yolks one at a time.
ADD sour cream, flour and vanilla.
WHISK egg whites in a different bowl until soft peaks are formed.
FOLD egg white into the chocolate mixture. Do not overmix.
POUR the filling into pan and bake for one hour.
TURN OFF oven and, let the cake remain in the oven for an additional fifteen minutes with the oven door open.
REMOVE the cake from the springform pan when it has cooled to room temperature, being sure to run a knife around the edge of the pan to loosen.
TOP cheesecake with additional chocolate, if desired