Chocolate Amaretto Truffle Cheesecake
9 ounces chocolate wafer cookies
6 tablespoons unsalted butter, melted
1/2 pound unsweetened chocolate
24 ounces cream cheese
3 large eggs
1 cup sugar
1/4 cup Amaretto liqueur
1 1/2 teaspoons vanilla
1/2 cup whipping cream
Whirl the chocolate cookies in a blender until they form crumbs. Mix with the melted butter, then press into the bottom and sides of a buttered 10 inch springform pan. Refrigerate until you’re ready to fill and bake. Preheat the oven to 350ºF. In the top of a double boiler over boiling water, melt the chocolate. Set aside to cool. In the large bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs and sugar, and beat until well incorporated. Stir a small amount of this mixture into the chocolate to loosen. Add the chocolate mixture to the cream cheese mixture and stir well. Stir in the amaretto, vanilla and cream. Stir until all ingredients are well mixed.
Pour the filling into the prepared crust and bake for 50-55 minutes or until cheesecake is puffed slightlyand no longer jiggles in the center. Cool to room temperature, then refrigerate until chilled, at least 2 hours. Take the cheesecake out of the fridge 30 minutes before serving for ease of slicing. Remove the sides of the pan and cut with a sharp knife. If cheesecake is hard to slice, dip sharp knife in hot water, then wipe off all water. Cut cake with warm knife.