Amaretto Chocolate Chip Cheesecake

Ingredients

For Crust:
1 cup 		        	Semi-sweet Chocolate Chips
1 tbsp 		        	Butter, unsalted
1 1/4 cup 	                    	Vanilla Wafer Crumbs
1/4 cup 	                 	Almonds; finely chopped
3 tbsp 		          	Confectioners' Sugar 

For Filling:
680 g		                	Cream Cheese; softened
1 cup 		           	Sugar	
4 		                	Large Eggs; at room temperature
1/4 cup 	                	Amaretto
2 tbsp 		        	Cornstarch
1 tsp 		                	Vanilla Essence
1 cup 		          	Semi-sweet Chocolate Chips

For Topping:
2 cups		         	Sour Cream; at room temperature
1/4 cup 	                	Sugar
1 tsp 	                 		Amaretto
1/2 cup                   		Almonds Flakes, toasted

Method

For Making Crust:
Preheat oven to 190°C. Grease lightly bottom and side of a 9 x 3" round springform pan.

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

Using a double boiler over hot water, melt chocolate chips with the butter, stirring constantly until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until lukewarm.

In a large bowl, mix together crumbs, chopped almonds and sugar until well- combined. Add chocolate mixture and 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.

For Making Filling:
In a large bowl, using a mixer, beat the cream cheese at medium speed with sugar for 3 minutes, or until smooth. Beat in eggs, one at a time, beating well with each addition. Mix in the liqueur, cornstarch and vanilla essence until smooth. Stir in chocolate chips. Pour cheesecake filling into prepared pan. Smoothen the surface with a spatula.

Bake for 50 to 60 minutes, or until a skewer comes out clean when inserted in the center. Cool for 5 minutes. Do not turn off the oven.

For Making Topping:
In a large bowl, blend together sour cream, sugar and liqueur until well-combined. Spread topping evenly over the surface of the cake. Bake for another 5 minutes.

Cool this cheesecake completely on a wire rack. Cover with plastic wrap and chill overnight. Remove from side of baking pan and sprinkle the top with the toasted almond flakes.

Amaretto Chocolate Chip Cheesecake is one of the all-time favourite chocolate dessert recipes. It is flavourful and rich in taste. You can also opt to use ginger cookies if you do not like wafers. Generally, crusts in cheesecake recipes use any type of cookies as long as they are crunchy and crispy.

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