2 ½cupssliced almondspulsed in food processor until crumbed
¼cupgranulated sugarplus 1 tablespoon
8ouncescream cheeseroom temperature
1cupchocolate puddingplus extra for topping
½cupheavy whipping cream
To make crust: combine almond crumbs, butter, cacao powder and 1-tablespoon sugar in a medium bowl. Evenly pat into bottom of 8-inch round springform pan. Chill for at least 30 minutes to set. Or you can bake crust, see notes below.
To make filling: Beat cream cheese in a large bowl until creamy, about 2 minutes. Slowly beat in chocolate pudding and ¼ cup sugar until combined.
In a separate medium bowl, beat heavy whipping cream on high until thick peaks form, about 5 minutes. Fold into pudding mixture with a spatula. Pour into crust and evenly spread.
Chill for 1 hour to thicken.
Top with a thin layer of chocolate pudding and strawberries, then serven.
For added crunch, bake crust at 375º F. for 12 minutes, then cool to room temperature before filling
Can also use store-bought crust that's already pre-baked
If you don't have a cheesecake pan, serve in any dish or bowl
Chilling will cause cream cheese to thicken and cheesecake to firm. Or enjoy right after mixing together for a cheesecake flavored pudding.