This cheesecake is rich. It is very good for family reunions and parties.Very presentable.
3 8 oz. softened cream cheese. 8 oz. sour cream. 1½ cup granulated sugar. 3 large eggs. 1 tablespoon pure vanilla extract. ½ teaspoon almond extract. 1 cup graham cracker crumbs. ½ cup granulated sugar. ¼ cup corn flake crumbs. 8 tablespoons melted butter. 1 cup semi-sweet chocolate chips. ½ cup heavy whipping cream. 1 small jar caramel ice cream sauce. 1 cup chopped pecans. ½ cup chopped toasted almonds. ¼ cup granulated sugar. ⅛ cup maple syrup. 2 tablespoons softened butter.
Preheat oven to 370 degrees. Prepare a 10 in. springform pan spraying it with nonstick cooking spray and lining it with parchment paper, then lightly spray the bottom of it to keep crust from sticking when ready to remove. Using large mixing bowl put 1½ cup of granulated sugar, the cream cheese and the sour cream. Mix until fluffy. Add the vanilla extract and almond extract. Add eggs, 1 at a time, beating after each addition. Set aside until you prepare crust. In small bowl, combine the graham cracker crumbs, corn flake crumbs,and the ½ cup granulated sugar. Stir this together and pour the 8 tablespoons melted butter into the crumb mixture. Mix well and press into the bottom and sides of the springform pan. Pour the cream cheese mix into the pan slowly and place on a baking pan. Place in the middle rack of oven. Place a small pan of water on bottom rack of oven. This helps keep the cheesecake from cracking while baking. Bake for approx. 1 hr. and 15 min. Cheesecake will still be slightly jiggly in center. Turn oven off and leave in oven 15 min. Loosen the springform pan and let cool for about an hr. Place in freezer for 30 min. Turn cheesecake upside down on plate. Peel the parchment paper off of the cheesecake. Place on 12 in cake plate turning cheesecake with crust on bottom of plate. Put in refrigerator while you prepare toppings. Put the chocolate chips in small sauce pan and add the whipping cream. Place on stovetop and heat on medium heat until chocolate chips melt and the mixture is smooth and creamy,stirring pretty constant. Set aside and let cool. Get another sauce pan and put the ¼ cup granulated sugar and maple syrup together. Place on stove top on medium high heat stirring constantly until sugar dissolves and is clear looking. Remove from heat,and stir in the 2 tablespoons softened butter, stirring until it is completely dissolved. Add the chopped pecans and toasted almonds. Remove the cheesecake from fridge. Spread the chocolate mixture over the top of the cheesecake. Pour the caramel sauce on top of the chocolate. Using a slotted spoon, place the nuts over the top,draining the excess liquid through the hole in the spoon. Refrigerate until ready to serve. Refrigerate any leftovers, if any. Note: Ovens vary, so baking times will also.