Easy Rich No-Bake Chocolate Cheesecake

For the Chocolate Cheesecake

• 1 package (8 ounces; 226 g) semi-sweet baking chocolate, chopped
• 3 packages (3 ounces each; 255 g total) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (1/2 stick; 57 g) butter or margarine, softened
• 1 teaspoon vanilla extract
• 1 cup (240 ml) cold heavy whipping cream

For the Almond Crumb Crust

• 1 cup (about 110 g) finely chopped slivered almonds
• 3/4 cup (75 g) vanilla wafer crumbs
• 1/4 cup (30 g) confectioners’ sugar
• 1/4 cup (1/2 stick; 57 g) butter or margarine, melted

Instructions

1. Heat the oven to 350°F (175°C). Stir together the chopped almonds, vanilla wafer crumbs, and confectioners’ sugar. Add the melted butter and mix until evenly moistened.
2. Press the crumb mixture firmly over the bottom and about 1/2 inch up the side of a 9-inch springform pan. Bake for 8 to 10 minutes, until lightly browned. Cool completely.
3. Place the chopped chocolate in a microwave-safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Let cool slightly.
4. Beat the softened cream cheese, granulated sugar, softened butter, and vanilla in a large bowl until completely smooth. Beat in the melted chocolate on low speed.
5. In a separate chilled bowl, whip the cold cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
6. Spoon the filling into the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours, until firm.
7. Run a thin knife around the edge, release the springform pan, and slice with a warm, clean knife. Keep leftovers refrigerated.