255 gm chocolate wafer cookies 6 tblsp melted unsalted butter 230 gm unseetened chocolate 700 gm cream cheese 3 large eggs 1 cup sugar 1/4 cup amaretto liqueur 1.5 tsp vanilla extract 1/2 cup whipping cream
Crush the cookies and mix with the melted butter. Press into the base and sides of a buttered 25 cm. springform pan and refrigerate until you're ready to fill and bake.
Preheat the oven to 180°C. In the top of double boiler over boiling water, melt the chocolate. Set aside to cool.
In a large bowl beat the cream cheese until smooth. Add the eggs and sugar and beat until well incorporated. Stir a small amount of this mixture into the chocolate to loosen. Add the chocolate mixture to the cream cheese mixture and stir well. Stir in the amaretto, vanilla, and cream. Stir until all ingredients are well mixed.
Pour the filling into the prepared crust and bake for 50-55 minutes or until the cheesecake is puffed slightly and no longer jiggles in the centre.
Cool to room temperature, then refrigerate until chilled, at least two hours. Take the cheesecake out of the refrigerator 30 minutes before serving for ease of slicing. If the cheesecake is hard to slice saw it with dental floss (not the peppermint flavoured variety!)