Chocolate Amaretto Cheesecake

1+1/2 cups crumbled chocolate wafer cookies
(I have also used almond cookies, chocolate chip cookies or any other cookie that strikes your fancy)

1/4 Cup butter (room temperature)

1 Tablespoon Chocolate extract

Combine all ingredients in a mixing bowl and blend with your finger tips or a pastry blender until thoroughly mixed. Press the mixture into the pan. Bake on the center rack in a 375 degree oven for 8-10 minutes or until the crust looks dry. Cool completely.


4 oz Semisweet chocolate--chopped fine or grated

24 oz Cream cheese--room temperature

4 oz unsweetened chocolate--chopped fine or grated

1 Cup sugar

3 Tablespoons Amaretto

1+1/2 Cups sour cream (or chocolate flavored yogurt - sometimes hard to find)

2 Teaspoons almond extract

1+1/2 Tablespoons instant espresso

3 large eggs

Melt the chocolate in a saucepan or in a small glass cup in the microwave oven. Combine the Amaretto, almond extract, and espresso in a small mixing cup. In a mixing bowl, beat the cream cheese on medium speed until smooth, add the sugar and eggs and beat until smooth again. Beat the chocolate into the cream cheese mixture, stir in the Amaretto/almond extract/espresso mixture, and fold in the sour cream (or chocolate yogurt). Mix thoroughly and pour into the prepared springform pan. Bake for 1 hour at 350 degrees. At the end of one hour, turn the oven off, open the oven door slightly and let the cake rest in the cooling oven for an additional 30 minutes. Let cool overnight and remove the sides of the pan. Garnish with chocolate curls if desired.

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