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Chocolate Amaretto Fudge Cheesecake

2 cups chocolate wafer cookies (Oreos)
4 tablespoons melted butter

Crush the cookies and stir melted butter in. Mix until crumbs are
all wet. Press cookie mix into bottom of 9" springform pan.


3 blocks (24 oz.) cream cheese
1 1/3 cups sugar
2 tablespoons flour
1/4 cup cocoa
3 eggs
1/3 cup amaretto
2 teaspoons almond extract
2 tablespoons milk

Soften cream cheese at room temperature or 30-45 seconds in the
microwave. Combine cream cheese, sugar, and flour in a bowl. Add
cocoa and mix well. Add eggs, one at a time, mixing thoroughly
after each. Stir in amaretto, almond extract, and milk. Pour
filling into springform pan over crust. Bake at 325 degrees for
1 hour 15 minutes OR until done (center no longer looks wet or
shiny). When cracks start forming near center, it is done!!!
Remove from oven and run a knife around the inside of the pan.


18 oz. semi-sweet chocolate chips
14 oz. can sweetened condensed milk
1 shot (1.5 ounces / 3 tbsp) amaretto
1 teaspoon almond extract

Pour condensed milk in a pan and heat gently (DO NOT BOIL, don't
even allow it to get hot, about 100-120 F). Add amaretto and almond
extract while heating and then add chcolate chips. Stir until
chips are throughly melted. Pour over in a thin layer over
cheesecake. You will have much left over, pour remainder into an
8" square cake pan, allow to harden. Serve amaretto fudge separately.


WHIPPED CREAM (optional)

1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract
chopped almonds

Combine whipping cream, sugar, and vanilla. Whip, beat, or (my
favorite) put in a Tupperware container and shake until it becomes
whipped cream. Serve over cheesecake. Sprinkle almonds over cake
for added effect.

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