Chocolate Malted Cheesecake
(Serves 8 - 10)

For the Crust:
41 Mighty Malts® Chocolate Malted Milk Balls ( approx. 5 oz.
by weight) 10 Chocolate wafer cookies (approx. 2 ½ oz.
by weight) 2 ounce toasted almonds
2 ounce butter
½ teaspoon almond extract

In a food processor or blender, process the Mighty Malts Chocolate Malted Milk Balls, chocolate wafers and almonds to a fine powder. Melt the butter in a small saucepan, combine with the almond extract and mix thoroughly with the Mighty Malt mixture. Pour the mixture into a 9-inch spring-form pan, bringing the mixture evenly up the sides of the pan. Chill for a least 30 minutes.

For the Filling:
2 ½ ounce semi-sweet chocolate, coarsely chopped
1 lb. (16 oz.) package of softened cream cheese
Pinch of salt
½ cup plus 2 tablespoons sugar
3 whole large eggs
½ teaspoon almond extract

Directions:
Place the chocolate in a double boiler over medium low heat until the chocolate is melted and smooth. Set aside to cool until ready to use. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the salt and sugar and beat until well combined. Then, on a moderate speed, add the eggs one by one, beating only until incorporated after each addition. Add the melted chocolate and almond extract, and blend well. Turn off the machine and scrape down the sides of the bowl. Pour the mixture into the prepared crust. Bake in a preheated 350° oven 30 minutes. Remove from the oven and allow to cool 20 minutes. In the meantime, prepare the topping.

For the Topping:
¼ cup sugar
1 teaspoon vanilla
8 oz. container sour cream
1 can cherry pie filling or strawberries glazed, optional

Directions:
In a bowl, combine ¼ cup sugar, 1 tsp. vanilla and 8 oz. container sour cream and mix well. Spread the sour cream topping on the cooled cheesecake. Return cheesecake to the oven and bake an additional 15 minutes. Cool, refrigerate, and if desired, top with a fruit of your choice (e.g. cherry pie filling or glazed strawberries). Decorate rim with malted milk balls.