Amaretto & Ghirardelli Chocolate Chip Cheesecake

Name: Amaretto & Ghirardelli Chocolate Chip Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: Chinese
Ingredients: 1 cup Ghirardelli semi-sweet chocolate chips (for crust); 1 Tbs Butter (unsalted); 1 1/4 cup Vanilla wafer crumbs; 1/4 cup Nuts (finely chopped); 3 Tbs Sugar (confectioners'); 24 oz Cream cheese (softened); 1 cup Sugar; 1 lg Egg (room temp); 1/4 cup Amaretto; 1 Tbs Cornstarch; 1 tsp Vanilla extract; 1/4 cup Ghirardelli semi-sweet chocolate chips; 2 cup Sour cream (room temp); 1/4 cup Sugar; 1 tsp Amaretto; 1/2 cup Almonds (toasted, sliced)

A rich cheesecake made with Amaretto and Ghirardelli chocolate chips, featuring a chocolate crust and a sour cream topping.

1h 35m

Easy

0 favorites

Amaretto & Ghirardelli Chocolate Chip Cheesecake

Ingredients

Ghirardelli semi-sweet chocolate chips (for crust) 1 cup

Butter (unsalted) 1 Tbs

Vanilla wafer crumbs 1 1/4 cup

Nuts (finely chopped) 1/4 cup

Sugar (confectioners') 3 Tbs

Cream cheese (softened) 24 oz

Sugar 1 cup

Egg (room temp) 1 lg

Amaretto 1/4 cup

Cornstarch 1 Tbs

Vanilla extract 1 tsp

Ghirardelli semi-sweet chocolate chips 1/4 cup

Sour cream (room temp) 2 cup

Sugar 1/4 cup

Amaretto 1 tsp

Almonds (toasted, sliced) 1/2 cup

Instructions

Prepare the crust and pan

Preheat the oven to 375 degrees. Lightly butter the bottom and sides of a 9x3 inch springform pan. Reinforce the bottom of the pan with foil and cardboard to prevent leaks. In the top of a double boiler, melt the chocolate chips and butter over simmering water, stirring until smooth. Cool to lukewarm. Mix the wafer crumbs, nuts, and sugar, then stir in the chocolate mixture. Press the mixture into the bottom of the pan and 1 inch up the sides.

Make the filling and bake

In a large bowl, beat the cream cheese and sugar with an electric mixer at medium-high speed for 2-3 minutes until smooth. Add the eggs one at a time, beating well after each addition. Blend in the amaretto, cornstarch, and vanilla extract until smooth. Stir in the chocolate chips. Pour the filling into the pan and smooth the top. Bake for 50-60 minutes, until a knife inserted in the center comes out clean. Cool for 5 minutes, leaving the oven on.

Make the topping and finish

Mix the sour cream, sugar, and amaretto, then spread evenly over the top of the cake. Continue baking for 5 minutes (the original minutes are missing here; supplemented per common practice). Cool completely on a rack. Wrap in plastic wrap and refrigerate overnight. Unmold and sprinkle with sliced almonds.