Amaretto & Ghirardelli Chocolate Chip Cheesecake

List of Ingredients:

1 cup Ghirardelli semi-sweet chocolate chips, melted
1 tablespoon butter, unsalted
1 1/4 cups vanilla wafer crumbs
1/4 cup pecans, finely chopped
3 tablespoons confectioners sugar
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 large eggs, at room temperature
1/4 cup Amaretto liqueur
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup Ghirardelli semi-sweet chocolate chips
2 cups sour cream, at room temperature
1/4 cup granulated sugar
1 teaspoon Amaretto liqueur
1/2 cup sliced almonds, toasted

Steps Needed to Make Amaretto & Ghirardelli Chocolate Chip Cheesecake:

To prepare the springform pan: Position a rack in the center of the oven and preheat to 375°F. Trim a 9-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the spring form pan so as not to tear the foil. Wrap the foil overhang halfway up the outside of the springform pan. Lightly butter the foil covered bottom and up the inside of the spring form pan. Set aside.

To make the crust: In the top of a double boiler over simmering water, melt the chocolate chips with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the vanilla wafer crumbs, nuts and granulated sugar until combined. Add the melted chocolate mixture and using a fork, stir together until well combined. Press this mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1-inch up the side of the pan. Set aside.

To make the filling: In a large bowl, using a hand held electric mixer set at medium speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. Add eggs, one at a time, beating well after each addition. Add the Amaretto liqueur, cornstarch and vanilla, beat until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven.

To make the topping: In a large bowl, stir together the sour cream, granulated sugar and Amaretto liqueur until well combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with almonds.

Amaretto & Ghirardelli Chocolate Chip Cheesecake
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Amaretto & Ghirardelli
Chocolate Chip Cheesecake