1 1/4 c Vanilla wafers; crushed
3/4 c Almonds, toasted; coarsely
1 1/2 c Sugar; divided
1/4 c Butter (or marg.); melted
24 oz Cream cheese; softened
2 tb Cocoa; unsweetened
12 oz Chocolate, bittersweet;meltd
3/4 c Amaretto di Amore
1/4 c Cream, whipping
20 Almonds, blanched; toasted
4 oz Chocolate, bittersweet;
-melted and divided
Combine vanilla wafers, ground almonds, 1/4 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 1-1/4 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