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Amaretto Chocolate Cheesecake

7 ounces amaretti
1 ounce chocolate, unsweetened
2 tablespoons granulated sugar
5 tablespoons sweet butter

6 ounces chocolate, semisweet
1 1/2 pounds cream cheese
7 ounces amaretti
4 ounces almond paste
4 large eggs
1/3 cup amaretto liqueur
1/2 cup heavy cream
1/4 cup sugar, granulated

Butter the sides only (not the bottom) of a 9-inch spring-form pan
(about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a
food processor or blender. Mix with sugar in a mixing bowl. Melt
the chocolate and butter in the top of a double boiler, stirring
occasionally. Add the melted mixture to the Amaretti crumbs and
sugar and mix thoroughly. (Don't wash the double boiler; you'll be
using it again in a minute.) Turn the mixture into the prepared
pan. With your fingers, distribute it evenly over the bottom and
press it down into a very firm, compact layer. Refrigerate while
you prepare the filling.

Adjust rack 1/3 up from the bottom of the oven and preheat to 350
degrees F. Partially melt chocolate in the top of a double boiler,
then uncover and stir until completely melted. Remove the top of
the double boiler and set aside to cool. Break the Amaretti coarsely
into a bowl and set aside. Cut the almond paste into small pieces,
and beat on low speed with an electric mixer, while gradually adding
the Amaretto liqueur. Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the
sugar and beat until smooth again. Add the almond paste-Amaretto
mixture and beat until thoroughly mixed. Add the melted chocolate
and beat well again. Add the eggs one at a time, beating at low
speed until they are incorporated after each addition. Add the
heavy cream and beat until smooth. Add the coarsely broken Amaretti
and stir gently only to mix. Turn into the prepared pan, pouring
the mixture over the bottom crust. Rotate the pan gently to level
the batter. (Don't worry if the mixture comes almost to the top;
it won't run over.) Bake 45 minutes. It will seem soft and not
done, but don't bake any more; it will become firm when chilled.
The top of the cake is supposed to look bumpy because of the large
chunks of Amaretti. Let cool completely at room temperature, then
carefully remove the sides of the pan and refrigerate the cake
(still on the bottom of the pan) for 4 to 6 hours, or overnight.


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