CRUMB-NUT CRUST:
5 ounces almonds, or pecans (see Note)
3/4 cup vanilla wafer cookies, crushed into crumbs; about 25 wafers; (see Note)
1/4 cup confectioners' sugar
1/4 cup butter or margarine, melted
FILLING:
1 1/2 cups semi-sweet chocolate chips
11 ounces cream cheese, softened (1-8 oz. package and 1-3 oz. package)
1/3 cup sugar
1/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 cup heavy or whipping cream
grated chocolate, (optional)
PEACH TOPPING:
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 cup heavy or whipping cream
2 tablespoons sugar
1 teaspoon vanilla
1/2 cup canned peaches in syrup, drained and diced
Directions:
Prepare Crumb-Nut Crust (directions follow); set aside. Melt chocolate chips in top of double boiler over hot, not boiling, water, stirring until smooth. Combine cream cheese and sugar in
large mixer bowl; add butter, beating until smooth. Blend in vanilla. Beat in melted chocolate all at once. Whip cream until stiff; fold into chocolate mixture.
Spoon into prepared crust; chill while preparing
Peach Topping (directions follow). Spoon topping onto chocolate layer and chill thoroughly. Garnish with grated chocolate.
Crumb-Nut Crust (first 4 ingredients): If using almonds, toast in shallow baking pan at
350 degrees F. for 8 to 10 minutes, stirring frequently; cool. Chop nuts very finely in food processor or blender (you should have 1 cup). Combine nuts with wafer crumbs and confectioners' sugar in medium bowl;
drizzle with melted butter. Press onto bottom and 1 1/2 inches up side of 9-inch springform pan.
Note: You may substitute 1 3/4 cups graham cracker crumbs for the nuts and vanilla wafer crumbs.
Peach Topping
(last 7 ingredients): sprinkle gelatine onto cold water in small glass dish; allow to stand a few minutes to soften. Add boiling water and stir until gelatine is dissolved. Whip cream and sugar until stiff; beat in
gelatine mixture and vanilla. Fold in diced peaches.