*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate                        Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Ghirardelli semi-sweet
                         -chocolate chips
    1       T            Butter, unsalted
    1 1/4   c            Vanilla wafer crumbs
      1/4   c            Nuts -- finely chopped
    3       T            Sugar, confectioners'
   24       oz           Cream cheese -- softened
    1       c            Sugar
    4       lg           Egg -- room temp
      1/4   c            Amaretto
    2       T            Cornstarch
    1       t            Vanilla extract
    1       c            Ghirardelli semi-sweet
                         -chocolate chips
    2       c            Sour cream -- room temp
      1/4   c            Sugar
    1       t            Amaretto
      1/2   c            Almonds, toasted sliced
   Make the crust:
   Position a rack in the center of the oven and preheat to 375-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
   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.
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