CHOCOLATE CREAM CHEESE CAKE
This cheesecake is as attractive as it is delicious and very easy to prepare. Try it!

Chocolate crumb crust:
1½ cups vanilla graham cracker crumbs
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
½ stick melted sweet butter
¼ cup finely chopped almonds
1 teaspoon vanilla

Cheese filling:
3 packages (8oz. each) cream cheese, softened
¼ cup cocoa powder
½ cup sour cream
1 teaspoon vanilla
2 teaspoons ouzo or brandy
3 tablespoons flour
3 eggs
1 cup Maraschino cherries, drained and chopped

Directions:

Preheat oven to 400 degree F.

In a large bowl, combine crumbs, sugar, cocoa powder, melted butter, almonds, and vanilla. Mix all together with spoon. Brush a 9 inch spring form pan with butter; press the crumb mixture into the bottom of the pan and up sides ½ inch. Bake for 10 minutes at 350 degrees F. Remove from the oven to a rack and let cool. In a large bowl, combine cream cheese, cocoa, sour cream, vanilla and ouzo. Beat with electric mixer until smooth. Add flour and eggs, one at time, and beat well. Using a wooden spoon, stir in cherries. Pour into prepared crumb crust. Bake the cheesecake in preheated oven for 10 minutes. Without opening the oven, reduce the temperature to 250 degrees F. and continue baking for 35 to 40 minutes. The cake may not appear set in the middle. Turn off the oven and, without opening the door, leave the cheesecake for 30 minutes. Remove from the oven. With a knife, loosen the cake from the sides; cool to room temperature. Remove sides of the pan, and refrigerate cake overnight. Before serving, garnish with whipped cream, chocolate curls and whole cherries, on top.

Serves 8 to 10.