amaretto & chocolate chip cheesecake

How To Make amaretto & chocolate chip cheesecake

• Step 1
  Make the crust: Position a rack in the center of the oven and preheat to 375 degrees.
• Step 2
  Lightly butter the bottom and side of a 9 x 3\" round springform pan.
• Step 3
  Trim a 9\" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
• Step 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.
• Step 5
  Carefully attach the side of the springform so as not to tear the foil.
• Step 6
  Wrap the foil overhang halfway up the side of the springform pan.
• Step 7
  Lightly butter the foil covered bottom and side of the springform pan.
• Step 8
  In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently until smooth.
• Step 9
  Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
• Step 10
  In a large bowl, stir together the crumbs, nuts and sugar until combined.
• Step 11
  Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
• Step 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.
• Step 13
  Set aside.
• Step 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.
• Step 15
  One at a time, beat in the eggs, beating well after each addition.
• Step 16
  Beat in the liqueur, cornstarch and vanilla until smooth.
• Step 17
  Stir in the chocolate chips.
• Step 18
  Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
• Step 19
  Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center.
• Step 20
  Cool for 5 minutes.
• Step 21
  Do not turn off the oven.
• Step 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.
• Step 23
  Bake for 5 minutes longer.
• Step 24
  Cool the cheesecake completely on a wire rack.
• Step 25
  Cover with plastic wrap and refrigerate overnight.
• Step 26
  Remove the side of the pan and sprinkle the top with the almonds.
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