Yield: 1 9\" c/cake
|1¼ cup||Vanilla wafers; crushed|
|¾ cup||Almonds, toasted; coarsely ground|
|1½ cup||Sugar; divided|
|¼ cup||Butter (or marg.); melted|
|24 ounces||Cream cheese; softened|
|2 tablespoons||Cocoa; unsweetened|
|12 ounces||Chocolate, bittersweet;meltd|
|¾ cup||Amaretto di Amore|
|¼ cup||Cream, whipping|
|20 \N||Almonds, blanched; toasted|
|4 ounces||Chocolate, bittersweet; melted and divided|
Combine vanilla wafers, ground almonds, ¼ cup sugar, and butter; stir well. Press firmly on bottom of a 9" springform pan. Set aside.
Beat cream cheese until fluffy in a large mixing bowl; gradually beat in remaining 1-¼ cups sugar and cocoa until smooth. Add 12 ounces melted chocolate, beating well. Add eggs, amaretto, and whipping cream, mixing well.
Pour mixture into prepared pan. Bake at 350 degrees for 60 to 65 minutes or until center is just set.
Cool completely. Cover and refrigerate overnight.
To serve, remove sides of pan and place on serving plate. Drizzle 3-ounces melted chocolate over cheesecake. Dip half of each whole almond in remaining 1-ounce melted chocolate and arrange on cheesecake.
SOURCE: Simply Southern from the Southern Living Cooking School, Fall 1994. Typos by Nancy Coleman.