Heat over to 425F. In large mixer bowl, combine cream cheese, sugar, cocoa, and sour cream, beat on medium speed until smooth. Add eggs, vanilla and almond extracts. Pour into prepared crust (bottom, no sides). Bake 10 minutes. Reduce temperature to 250F, bake for 55 minutes or until cake is settled. Remove from oven to rack. Loosen cake from pan with knife, leave sides intact. Cool completely; several hours or overnight. Garnish with whipped cream and almonds partially dipped in chocolate. Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 06:05:19 -0300 From: Betsy Burtis
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|Serving Size: 1 Serving (4552g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9908 (67%)|
|Amt Per Serving||% DV|
|Total Fat 1100.9g||1468 %|
|Saturated Fat 582.8g||2914 %|
|Monounsaturated Fat 297.7g|
|Polyunsanturated Fat 65.8g|
|Cholesterol 6285mg||1934 %|
|Sodium 10601.6mg||366 %|
|Potassium 5305.5mg||140 %|
|Total Carbohydrate 996.5g||293 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 992.3g|
|Protein 266.4g||381 %|
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Calories per serving: 14685
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