An old family favorite.
Ingredients:
Shell:
- 1 c graham cracker crumbs
- ¼ c unsweetened cocoa powder
- 2 T sugar
- ¼ c unsalted butter
Filling:
- 1 lb cream cheese, softened
- ½ c superfine granulated sugar
- 3 large eggs
- 1 c sour cream
- 8 oz semisweet chocolate, melted and cooled
- 1 t vanilla
- 1 t almond extract
- 1/3 c Amaretto
Topping:
- 2 oz semisweet chocolate
- 2 T unsalted butter
- ½ c heavy cream, well chilled
- 1 T powdered sugar
- 2 t Amaretto
- ¼ c sliced almonds, toasted lightly
Instructions:
- Preheat oven to 300°.
- Make the shell:
- Combine graham cracker crumbs, cocoa, sugar and butter.
- Press the mixture into the bottom and 1 inch up the sides of a 10 inch creased spring-form pan.
- Make filling:
- Beat cream cheese with sugar until smooth.
- Beat in eggs, one at a time, beating well after each addition.
- Stir in sour cream, chocolate, vanilla, almond extract, and Amaretto.
- Turn filling into shell.
- Bake for 1 hr.
- Turn off oven and let cheesecake cool in the oven for 1 hour.
- Let cheesecake cool completly on a rack
- Chill it, covered loosely, for at least 12 hours.
- Make the topping: Melt chocolate and butter in double boiler set over barely simmering water..
- Spread mixture over cheesecake and chill for 1 hour.
- In a chilled bowl beat the cream with the sugar and Amaretto until it holds stiff peaks.
- Pipe cream on cheese cake with decorator tip.
- Sprinkle with almonds.
Serves: 12-16 (don’t count on leftovers)
Source: Originally from The Amherst Shore Country Inn via Gourmet.
Notes:
- This is a “start the previous day” (at least) recipe.
- I also have used 1 1/2 c chocolate Nilla waffers and 1/4 c butter for the shell. Or you can or substitute Oreo cookie crumbs, pulsed in the food processor – no need for cocoa or sugar.
- I don’t worry about unsalted butter or superfine sugar.
- Sometimes we don’t get the cream whipped or the almonds toasted – oh well.
Have you made this with chocolate wafer cookies for the crust?
Ginger the Mom comments: “No, but that should be really good! I also thought of trying it with the Italian Amaretto cookie crumbs.”
Thanks!