Amaretto Chocolate Cheesecake
unsweetened chocolate, one square
cream cheese, room temperature
1MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep).
2Grind the Amaretti very fine in a food processor or blender.
3Mix with sugar in a mixing bowl.
4Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
5Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.)
6Turn the mixture into the prepared pan.
7With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
8Refrigerate while you prepare the filling.
9MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees.
10Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted.
11Remove the top of the double boiler and set aside to cool.
12Break the Amaretti coarsely into a bowl and set aside.
13Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur.
14Beat until thoroughly mixed and set aside.
15Beat the cream cheese with an electric mixer until smooth.
16Add the sugar and beat until smooth again.
17Add the almond paste-Amaretto mixture and beat until thoroughly mixed.
18Add the melted chocolate and beat well again.
19Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
20Add the heavy cream and beat until smooth.
21Add the coarsely broken Amaretti and stir gently only to mix.
22Turn into the prepared pan, pouring the mixture over the bottom crust.
23Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.)
25It will seem soft and not done, but don't bake any more; it will become firm when chilled.
26The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
27Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.