Ingredients
1-1/4 cups chocolate wafer crumbs1/4 cup butter, melted2 packages (8 ounces each) cream cheese, softened2/3 cup plus 2 tablespoons sugar, divided2 large eggs, lightly beaten1-1/2 teaspoons vanilla extract, divided1/4 teaspoon almond extract1 cup sour creamCHOCOLATE STRAWBERRIES:2 ounces dark chocolate candy bar3 fresh strawberries1 ounce white baking chocolateCARAMEL TOPPING:6 caramels1 tablespoon heavy whipping creamWhipped cream1 tablespoon sliced almonds, toastedBERRY TOPPING:1/4 cup seedless raspberry jam6 fresh raspberries6 fresh blackberries6 fresh blueberries
Preparation
In a small bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in. square baking dish.
In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 teaspoon vanilla and the almond extract.
Pour over crust. Bake at 325° for 45-55 minutes or until set. Cool for 5 minutes.
Meanwhile, in a small bowl, combine sour cream with remaining sugar and vanilla. Spread over filling; bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5 hours or overnight.
In a microwave, melt candy bar; stir until smooth. Dip strawberries in chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet; let stand until set. Melt white chocolate; stir until smooth. Drizzle over strawberries. Refrigerate until serving.
Just before serving, cut cheesecake into nine squares. Place chocolate strawberries on three cheesecake squares.
For caramel topping, in a small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with a dollop of whipped cream; sprinkle with almonds.
For berry topping, in a small microwave-safe bowl, combine jam and berries. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over remaining squares.
