A thin slice of this decadent dessert is all you need to satisfy your sweet tooth.
Tip: If you don’t have a Bain Marie, a metal mixing bowl placed over a saucepan of simmering water will do the trick. Just use a bowl that is large enough to cover the saucepan without it resting in the water.
- One 11-ounce box chocolate wafer cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 10 ounces semisweet chocolate, chopped
- 20 ounces cream cheese
- 2/3 cup sugar
- 1 pint sour cream
- 1/4 cup amaretto
- 2 drops almond extract
- 5 large eggs
- 1/3 cup all-purpose flour
FOR THE CRUST:
Preheat oven to 325 degrees F.
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in a food processor. Mix in butter. Press mixture over bottom and 3/4 of the way up sides of prepared pan.
FOR THE FILLING:
Stir chocolate in top of a double boiler set over simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.
Using an electric stand mixer and paddle attachment, beat cream cheese and sugar in large bowl on medium speed until fluffy, scraping down sides of bowl occasionally. Add the next 3 ingredients, beating until blended after each addition. Beat in melted chocolate. Beat in eggs 1 at a time. Mix in flour just until blended. Transfer filling to prepared crust.
Bake cheesecake until edges are firm and center is softly set, about 1 hour and 15 minutes. Transfer pan to rack and cool. Cover and refrigerate until cheesecake is cold, at least 4 hours or overnight.
Using a knife, cut around sides of pan to loosen cake. Remove pan sides. Cut cheesecake into wedges and serve.
nutrition information per serving
409 calories; 29g total fat; 139mg cholesterol; 244mg sodium; 29g carbohydrates; 1g fiber; 7g protein