Amaretto Chocolate Cheesecake

By ClaudiaJan

Amaretto Chocolate Cheesecake

22 Oreo Cookies -- Crushed
6 Tbsp Unsalted Butter -- Melted

24 Oz Cream Cheese
2/3 Cup Sugar
1/4 Cup Sour Cream -- Room Temp.
5 Tbsp Corn Starch
3 Eggs -- Room Temp.
1 Egg Yolk -- Room Temp.
1 Tsp Vanilla Extract
4 Tsp Cocoa Powder -- Unsweetened
3 Tbsp Sugar
1/2 Cup Amaretto
1/3 Cup Almonds -- Toasted And Chopped
2 Tsp Almond Extract

2 Cups Semisweet Chocolate -- Chips
1 Tbsp Butter -- Melted
24 Each Almonds
1/2 Cup Whipping Cream
1 Tbsp Amareto

Instructions:
CRUST:

In a small bowl, stir together crumbs, and melted butter until well combined and wet. Press the crumb mixture
evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch springform pan.

CHEESCAKE:

In a large mixing bowl, and using an electric mixer, beat cream cheese until smooth (but DO NOT OVERBEAT
or you will get Grand-Canyon sized cracks during baking). Add the 2/3 cup sugar, sour cream and cornstarch
and mix until smooth. Add the egg yolks on e at a time, beating until incorporated after each. Stir in vanilla.
Remove 3/4 cup of the batter and put it in a small bowl. To this mixture, stir in the cocoa powder and 3 tbsp
sugar. Set this mixture aside. In the large bowl, stir in the amaretto, chopped almonds and the almond extract.
Pour half of the almond mixture into the prepared pan, spoon the chocolate mixture over the almond mixture,
pour the remaining almond mixture over the chocolate layer. Without breaking or touching the crust, swirl a
knife blade around in the mixture to m arble it. Bake at 425 degrees F. for 10 minutes. Without opening the
oven door, reduce the heat to 225 degrees F. and bake for 1 hour or until the center no longer looks wet and
shiny. Remove the cake from the oven and run a thin knife blade around the inside edge e of the pan. Turn the
oven off and put the cake back in for another 30 minutes. Allow to cool at room temperature and chill
overnight.

TOPPING:

Melt chocolate and butter in double boiler over simmering water. Dip each almond in the chocolate mixture and
arrange on a sheet of wax paper and chill until the chocolate hardens.
Whip the whipping cream with the amaretto until stiff peaks form. Pipe this mixture around the edges of the
chilled cake and garnish with the chocolate dipped almonds. Chill until serving time.
Makes 10 to 12 slices

Ingredients

• Instructions:
• Amaretto Chocolate Cheesecake
• 22 Oreo Cookies -- Crushed
• 6 Tbsp Unsalted Butter -- Melted
• 24 Oz Cream Cheese
• 2/3 Cup Sugar
• 1/4 Cup Sour Cream -- Room Temp.
• 5 Tbsp Corn Starch
• 3 Eggs -- Room Temp.
• 1 Egg Yolk -- Room Temp.
• 1 Tsp Vanilla Extract
• 4 Tsp Cocoa Powder -- Unsweetened
• 3 Tbsp Sugar
• 1/2 Cup Amaretto
• 1/3 Cup Almonds -- Toasted And Chopped
• 2 Tsp Almond Extract
• 2 Cups Semisweet Chocolate -- Chips
• 1 Tbsp Butter -- Melted
• 24 Each Almonds
• 1/2 Cup Whipping Cream
• 1 Tbsp Amareto
• CRUST:
• In a small bowl, stir together crumbs, and melted butter until well combined and wet. Press the crumb mixture
• evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch springform pan.
• CHEESCAKE:
• In a large mixing bowl, and using an electric mixer, beat cream cheese until smooth (but DO NOT OVERBEAT
• or you will get Grand-Canyon sized cracks during baking). Add the 2/3 cup sugar, sour cream and cornstarch
• and mix until smooth. Add the egg yolks on e at a time, beating until incorporated after each. Stir in vanilla.
• Remove 3/4 cup of the batter and put it in a small bowl. To this mixture, stir in the cocoa powder and 3 tbsp
• sugar. Set this mixture aside. In the large bowl, stir in the amaretto, chopped almonds and the almond extract.
• Pour half of the almond mixture into the prepared pan, spoon the chocolate mixture over the almond mixture,
• pour the remaining almond mixture over the chocolate layer. Without breaking or touching the crust, swirl a
• knife blade around in the mixture to m arble it. Bake at 425 degrees F. for 10 minutes. Without opening the
• oven door, reduce the heat to 225 degrees F. and bake for 1 hour or until the center no longer looks wet and
• shiny. Remove the cake from the oven and run a thin knife blade around the inside edge e of the pan. Turn the
• oven off and put the cake back in for another 30 minutes. Allow to cool at room temperature and chill
• overnight.
• TOPPING:
• Melt chocolate and butter in double boiler over simmering water. Dip each almond in the chocolate mixture and
• arrange on a sheet of wax paper and chill until the chocolate hardens.
• Whip the whipping cream with the amaretto until stiff peaks form. Pipe this mixture around the edges of the
• chilled cake and garnish with the chocolate dipped almonds. Chill until serving time.
• Makes 10 to 12 slices

Preparation

Step 1

Amaretto Chocolate Cheesecake

22 Oreo Cookies -- Crushed
6 Tbsp Unsalted Butter -- Melted

24 Oz Cream Cheese
2/3 Cup Sugar
1/4 Cup Sour Cream -- Room Temp.
5 Tbsp Corn Starch
3 Eggs -- Room Temp.
1 Egg Yolk -- Room Temp.
1 Tsp Vanilla Extract
4 Tsp Cocoa Powder -- Unsweetened
3 Tbsp Sugar
1/2 Cup Amaretto
1/3 Cup Almonds -- Toasted And Chopped
2 Tsp Almond Extract

2 Cups Semisweet Chocolate -- Chips
1 Tbsp Butter -- Melted
24 Each Almonds
1/2 Cup Whipping Cream
1 Tbsp Amareto

Instructions:
CRUST:

In a small bowl, stir together crumbs, and melted butter until well combined and wet. Press the crumb mixture
evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch springform pan.

CHEESCAKE:

In a large mixing bowl, and using an electric mixer, beat cream cheese until smooth (but DO NOT OVERBEAT
or you will get Grand-Canyon sized cracks during baking). Add the 2/3 cup sugar, sour cream and cornstarch
and mix until smooth. Add the egg yolks on e at a time, beating until incorporated after each. Stir in vanilla.
Remove 3/4 cup of the batter and put it in a small bowl. To this mixture, stir in the cocoa powder and 3 tbsp
sugar. Set this mixture aside. In the large bowl, stir in the amaretto, chopped almonds and the almond extract.
Pour half of the almond mixture into the prepared pan, spoon the chocolate mixture over the almond mixture,
pour the remaining almond mixture over the chocolate layer. Without breaking or touching the crust, swirl a
knife blade around in the mixture to m arble it. Bake at 425 degrees F. for 10 minutes. Without opening the
oven door, reduce the heat to 225 degrees F. and bake for 1 hour or until the center no longer looks wet and
shiny. Remove the cake from the oven and run a thin knife blade around the inside edge e of the pan. Turn the
oven off and put the cake back in for another 30 minutes. Allow to cool at room temperature and chill
overnight.

TOPPING:

Melt chocolate and butter in double boiler over simmering water. Dip each almond in the chocolate mixture and
arrange on a sheet of wax paper and chill until the chocolate hardens.
Whip the whipping cream with the amaretto until stiff peaks form. Pipe this mixture around the edges of the
chilled cake and garnish with the chocolate dipped almonds. Chill until serving time.
Makes 10 to 12 slices