amaretto & chocolate chip cheesecake

How To Make amaretto & chocolate chip cheesecake

• 1

  Make the crust: Position a rack in the center of the oven and preheat to 375 degrees.
• 2

  Lightly butter the bottom and side of a 9 x 3\" round springform pan.
• 3

  Trim a 9\" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
• 4

  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.
• 5

  Carefully attach the side of the springform so as not to tear the foil.
• 6

  Wrap the foil overhang halfway up the side of the springform pan.
• 7

  Lightly butter the foil covered bottom and side of the springform pan.
• 8

  In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently until smooth.
• 9

  Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
• 10

  In a large bowl, stir together the crumbs, nuts and sugar until combined.
• 11

  Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
• 12

  Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1\" up the side of the pan.
• 13

  Set aside.
• 14

  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.
• 15

  One at a time, beat in the eggs, beating well after each addition.
• 16

  Beat in the liqueur, cornstarch and vanilla until smooth.
• 17

  Stir in the chocolate chips.
• 18

  Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
• 19

  Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center.
• 20

  Cool for 5 minutes.
• 21

  Do not turn off the oven.
• 22

  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.
• 23

  Bake for 5 minutes longer.
• 24

  Cool the cheesecake completely on a wire rack.
• 25

  Cover with plastic wrap and refrigerate overnight.
• 26

  Remove the side of the pan and sprinkle the top with the almonds.
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