Chocolate Amaretto Cheesecake

Ingredients:

220g Chocolate Wafer crumbs
120g blanched almonds, lightly toasted and chopped
65g sugar
6 tbsp butter, softened
720g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
80ml double cream
200g sugar
120ml Amaretto
1 tsp vanilla extract
4 eggs
480ml sour cream
1 tbsp sugar
1 tsp vanilla extract
120g blanched almonds, lightly toasted

Method:

Combine the chocolate wafer crumbs, chopped almonds, sugar and butter in a bowl. Mix thoroughly to combine then pat the mixture into the base and 5cm up the sides of a 25cm diameter springform cake tin.

In the meantime, cream together the cream cheese, double cream, sugar, Amaretto and vanilla extract until smooth then add the eggs, one at a time, beating thoroughly to combine after each addition. Beat the mixture until light then pour into the prepared crust. Transfer to an oven pre-heated to 180°C and bake for 90 minutes, or until the top of the cake begins to crack and a skewer inserted into the centre of the cake emerges cleanly. Remove from the oven and set aside to cool on a wire rack for 5 minutes.

Now prepare the topping. Combine the sour cream, sugar and vanilla extract in a bowl. Mix thoroughly then spread over the top of the cooled cheesecake. Return to the oven and bake for 5 minutes more then transfer to a wire rack and set aside to cool completely. Cover loosely with greaseproof (waxed) pepper and set aside in the refrigerator to chill over night.

When ready to serve remove the sides of the pan, garnish the top and around the sides with toasted blanched almonds. Slice into wedges and serve.