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Amaretto And Chocolate Chip Cheesecake




Source of Recipe


Unknown


List of Ingredients




1-cup semi-sweet chocolate chips
1-tablespoon butter
1¼ cups vanilla wafer crumbs
¼ cup almonds -- toasted and finely chopped
3 tablespoons confectioners' sugar
3 8-oz pkgs. cream cheese -- softened
1 cup sugar
4 eggs -- at room temperature
¼ cup Amaretto
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup semisweet chocolate chips
2 cups sour cream -- at room temperature
¼ cup sugar
1 teaspoon Amaretto
½ cup almonds -- toasted and finely chopped


Recipe



Crust: Preheat oven to 375º. Lightly butter the bottom and side of a 9-in. spring form pan.

In top of double boiler over hot, not simmering, water, melt the 1 cup chocolate chips with the butter, stirring frequently, until smooth. Remove the top part of pan and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and confectioners' sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate crumbs until combined. Press the mixture evenly into the bottom of the prepared pan, making sure the crust extends 1" up the side of the pan. Set aside.

Filling:
In a mixer bowl, at medium high speed, beat the cream cheese with the sugar for 2-3 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 prepared crust and smooth the surface with a rubber spatula. Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. Cool for 5 minutes.

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 an additional 5 minutes. Cool completely on wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with toasted sliced almonds.