Amaretto And Ghirardelli Chocolate Chip Cheesecake

Recipe Ingredients

		Crust
1 cup	237ml	Ghirardelli semi-sweet chocolate chips
1 tablespoon	15ml	Butter - unsalted
1 1/4 cups	182g / 6.4oz	Vanilla wafer crumbs
1/4 cup	36g / 1.3oz	Nuts - finely chopped
3 tablespoons	45ml	Sugar - confectioners'
		Filling
24 oz	681g	Cream cheese - softened
1 cup	198g / 7oz	Sugar
4 cups	792g / 27oz	Egg - room temp (large)
1/4 cup	59ml	Amaretto
2 tablespoons	30ml	Cornstarch
1 teaspoon	5ml	Vanilla extract
1 cup	237ml	Ghirardelli semi-sweet chocolate chips
		Topping
2 cups	474ml	Sour cream - room temp
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Amaretto
1/2 cup	46g / 1.6oz	Almonds - toasted sliced

Recipe Instructions

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 spring form pan. Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the spring form pan. Cover the top of the cardboard lined spring form bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the spring form so as not to tear the foil. Wrap the foil overhang halfway up the side of the spring form pan. Lightly butter the foil covered bottom and side of the spring form 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.

Source:
In the Kitchen with Rosie

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