| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Vanilla wafers; crushed |
| 3/4 |
c |
Almonds; toasted, coarsely ground |
| 1 1/2 |
c |
Sugar; divided |
| 1/4 |
c |
Butter or margarine; melted |
| 24 |
oz |
Cream cheese; softened |
| 2 |
tb |
Cocoa; unsweetened |
| 12 |
oz |
Bittersweet chocolate; melted |
| 4 |
|
Eggs |
| 3/4 |
c |
Amaretto di Amore |
| 1/4 |
c |
Whipping cream |
| 20 |
|
Almonds; blanched, toated |
| 4 |
oz |
Bittersweet chocolate; melted, divided |
INSTRUCTIONS
From: Bobb1744@aol.com
Date: Tue, 27 Feb 1996 19:46:50 -0500
Recipe By: Simply Southern/Southern Living Cooking School, '94
Combine vanilla wafers, ground almonds, 1/4 cup sugar and butter. Stir
well. Press firmly on bottom of 9" springform pan. Set aside.
Beat cream cheese until fluffy in a large mixing bowl. Gradually beat in
remaining 1 1/4 cups sugar and cocoa until smooth. Add 12 oz. melted
chocolate, beating well. Add eggs, amaretto, and whipping cream, mixing
well.
Pour mixture into prepared pan. Bake at 350° for 60-65 minutes or until
center is just set. Cool completely. Cover and refrigerate overnight.
To serve: remove sides of pan and place on serving plate. Drizzle 3 oz.
melted chocolate over cheesecake. Dip half of each whole almond in
remaining 1 oz. melted chocolate and arrange on cheesecake.
MC-RECIPE@MASTERCOOK.COM
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