Cocoa Almond Cheesecake
1 (17 oz.) Sara Lee Original Cream Cheesecake, frozen
1/2 cup sliced blanched almonds
1/4 cup cocoa powder
Remove cheesecake from foil container and place on a sheet of wax paper; thaw for 10 minutes. Sprinkle almond slices evenly over cake, patting down gently with finger tips. Place cocoa powder in a small strainer. Using sheets of paper as templates, create three even stripes of cocoa dust atop the cake. To make the first stripe, cover 2/3 of the cake with a sheet of paper, leaving the outer edge (approximately 1 1/2 inches at widest point) exposed. Place strainer over exposed edge and tap rim lightly to dust cake.
To make the middle stripe, use two sheets of paper to cover the outer thirds of the cake, leaving the middle exposed. Repeat cocoa dusting. Repeat template procedure for outer edge on opposite side of cake and dust with cocoa. Using two large pancake spatulas, carefully transfer cake to a serving plate. Makes 6 servings.