Chocolate-Amaretto Cheesecake

From Blue Ribbon Recipes

Pies and Pastries Recipes

Yield: 12 servings

• 1-1/2 cups finely crushed chocolate wafers
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 4 squares (4 ounces) semisweet chocolate, melted and cooled
• 2 tablespoons flour
• 1 teaspoon vanilla
• 4 eggs
• 1/4 cup milk
• 1/4 cup amaretto
• 1 square (1 ounce) semisweet chocolate, shaved in curls, for garnish

Preheat the oven to 350 degrees F. In a medium-size bowl, combine the crushed wafers and butter. Press evenly over the bottom and up the sides of a 9-inch springform pan. Place the pan in a shallow baking dish.

In a large mixer bowl, beat the cream cheese, sugar, melted chocolate, flour, and vanilla until well mixed. Add the eggs all at once, then beat with an electric mixer on low speed just until mixed. Do not overbeat. Stir in the milk and amaretto. Pour into the crust and bake for about 45 minutes, or until the center appears nearly set when gently shaken. Cool on a wire rack for 5 to 10 minutes. Loosen the sides of the cheesecake from the pan. Cool for 30 minutes more before removing the sides of the pan. Cover and chill overnight. Before serving, garnish with chocolate curls.

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