We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.If you continue to have issues, please contact us here.
For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
Serve cold, with a dusting of powdered sugar if desired.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.