Things You'll Need:
- Vanilla wafers
- Almonds
- Sugar
- Butter
- 9-inch springform pan
- Cream cheese
- Unsweetened cocoa
- Bittersweet chocolate
- Eggs
- Amaretto di Amore
- Whipping cream
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Step 1
Preheat the oven to 350 degrees F.
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Step 2
Make a crust with coarsely ground toasted almonds and vanilla wafers. Mix well with sugar and melted butter. Dump the mixture into a springform pan, spread it evenly in the bottom and pat down with your fingers.
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Step 3
Place cream cheese in a medium-size mixing bowl and leave it to soften at room temperature. Beat the cream cheese with an electric mixer on medium speed until it is fluffy. Switch to low speed and mix in sugar and cocoa until smooth.
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Step 4
Add in melted bittersweet chocolate. Continue beating on low speed until the mixture is consistent. Slowly add in the eggs, amaretto and whipping cream. Mix well.
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Step 5
Pour the mixture into pan. Bake until the center is firm but not browned, about 60 minutes.
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Step 6
Cool the cheesecake completely on wire rack. Cover the pan tightly with plastic wrap and refrigerate for several hours or overnight.
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Step 7
Remove the sides of the springform pan and place the cheesecake on the serving plate. Drizzle melted bittersweet chocolate over the cake.
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Step 8
Blanch approximately 20 whole almonds. Dip the almonds into melted chocolate and place on the outer edge of the cheesecake. Space the almonds so each slice has one or two.
