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-----------------------------------CRUST-----------------------------------
1 c Ghirardelli semi-sweet
-chocolate chips
1 T butter, unsalted
1 1/4 c vanilla wafer crumbs
1/4 c Nuts; finely chopped
3 T Sugar, confectioners'
----------------------------------FILLING----------------------------------
24 oz Cream cheese; softened
1 c Sugar
4 lg Egg; room temp
1/4 c Amaretto
2 T Cornstarch
1 ts vanilla extract
1 c Ghirardelli semi-sweet
-chocolate chips
----------------------------------TOPPING----------------------------------
2 c Sour cream; room temp
1/4 c Sugar
1 ts Amaretto
1/2 c Almonds, toasted sliced
Make the crust:
Position a rack in the center of the oven and preheat to 375-F. Lightly
butter the bottom and side of a 9 x 3" round springform pan. Trim a 9"
cardboard cake circle so that it fits snugly within the curved lip of the
bottom of the springform pan. Cover the top of the cardboard lined
springform bottom with a piece of aluminum foil, leaving a 2" overhang all
the way around the edge. Carefully attach the side of the springform so as
not to tear the foil. Wrap the foil overhang halfway up the side of the
springform pan. Lightly butter the foil covered bottom and side of the
springform pan. In the top of a double boiler over hot, not simmering,
water, melt the chocolate chips with the butter, stirring frequently, until
smooth. Remove the top part of the double boiler from the bottom and cool
the chocolate mixture until tepid. In a large bowl, stir together the
crumbs, nuts and sugar until combined. Add the chocolate mixture and using
a
fork, stir together the chocolate and crumbs, until combined. Press the
mixture evenly into the bottom of the prepared pan, making sure that the
crust extends 1" up the side of the pan. Set aside.
Make the filling:
In a large bowl, using a hand held electric mixer set at medium high speed,
beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
One at a time, beat in the eggs, beating well after each addition. Beat in
the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate
chips. Pour the cheesecake filling into the prepared pan and smooth the
surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or
until a knife comes out clean when inserted near the center. Cool for 5
minutes. Do not turn off the oven.
Make the topping:
In a large bowl, stir together the sour cream, sugar and liqueur until
combined and spread it evenly over the surface of the cake. Bake for 5
minutes longer. Cool the cheesecake completely on a wire rack. Cover with
plastic wrap and refrigerate overnight. Remove the side of the pan and
sprinkle the top with the almonds.
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