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| 1 1/4 Tasse | Vanilla wafers; crushed |
| 3/4 Tasse | Almonds; toasted, coarsely ground |
| 1 1/2 Tasse | Sugar divided |
| 1/4 Tasse | butter or margarine, melted |
| 24 x ca. 30 g | cream cheese softened |
| 2 Esslöffel | Cocoa; unsweetened |
| 12 x ca. 30 g | bittersweet chocolate melted |
| 4 | eggs |
| 3/4 Tasse | Amaretto di Amore |
| 1/4 Tasse | whipping cream |
| 20 | Almonds; blanched, toated |
| 4 x ca. 30 g | Bittersweet chocolate; melted, divided |
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Combine vanilla wafers, ground almonds, 1/4 cup sugar and butter. Stir well. Press firmly on bottom of 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 oz. Melted chocolate, beating well. Add eggs, amaretto, and whipping cream, mixing well.
Pour mixture into prepared pan. Bake at 350° for 60-65 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 oz. Melted chocolate over cheesecake. Dip half of each whole almond in remaining 1 oz. Melted chocolate and arrange on cheesecake.
Refrigerate Overnight
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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