Amaretto & Ghirardelli Chocolate Chip Cheesecake Recipe

Amaretto & Ghirardelli Chocolate Chip Cheesecake Recipe:


Ingredients

Crust:
1 c Ghirardelli semi-sweet chocolate chips
1 tb Butter, unsalted
1 1/4 c Vanilla wafer crumbs
1/4 c Nuts; finely chopped
3 tb Sugar, confectioners'
Filling:
24 oz Cream cheese; softened
1 c Sugar
4 lg Egg; room temp
1/4 c Amaretto
2 tb Cornstarch
1 ts Vanilla extract
1 c Ghirardelli semi-sweet chocolate chips
Topping:
2 c Sour cream; room temp
1/4 c Sugar
1 ts Amaretto
1/2 c Almonds, toasted sliced
Make the crust: Position a rack in the center of the oven and preheat to 375 degrees
F. Lightly butter the bottom and side of a 9 x 3" round springform pan. Trim a 9"
cardboard cake circle so that it fits snugly within the curved lip of the bottom of the
springform pan. 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. 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 butter the foil covered bottom and side
of the springform pan. In the top of a double boiler over hot, not simmering, water,
melt the chocolate chips with the butter, stirring frequently, until smooth. Remove
the top part of the double boiler from the bottom and cool the chocolate mixture until
tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add
the chocolate mixture and using a fork, 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. 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. One at a time, beat
in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and
vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the
prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for
50 to 60 minutes, or until a knife comes out clean when inserted near the center.
Cool for 5 minutes. Do not turn off the oven. 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. Bake for 5 minutes longer. Cool the cheesecake completely
on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of
the pan and sprinkle the top with the almonds.

Amaretto & Ghirardelli Chocolate Chip Cheesecake Recipe