Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Crust
2/3 cup almonds, finely chopped
1 1/4 cups finely crushed vanilla wafers
1/3 cup butter, melted
Filling
8 ounces (2 baking bars) Ghiradelli Bittersweet
Chocolate, broken into1-inch pieces
8 ounces cream cheese, softened
1 cup granulated sugar
3 eggs
1 cup sour cream
1/4 cup almond-flavored liqueur
1/4 teaspoon salt (optional)
Preheat oven to 350 degrees F.
Grease a 9-inch springform pan. Place the almonds on a baking sheet and toast in the preheated oven
for 4 minutes. Allow almonds to cool.
Place the toasted almonds in a food processor and process until finely ground. Combine the wafer
crumbs, ground almonds and butter. Mix well. Press the mixture onto the bottom of the spring-form
pan and 1 1/2 inches up the sides. Bake 8 minutes. Place on a wire rack and let cool completely.
To prepare the filling, melt the chocolate in a double boiler over hot, but not boiling, water. Stir
occasionally until the chocolate is smooth.
Set aside.
In a medium-size mixing bowl, beat the cream cheese on low just until smooth. Gradually add the
sugar and combine beating until smooth. Scrape down the sides of the bowl and beaters with a rubber
spatula. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as
needed. With the mixer on low, gradually add the sour cream, almond liqueur, and salt, beating just
until smooth.
Divide the batter in half. Add the melted chocolate to one half of the batter, stirring until smooth. Pour
the chocolate batter into the crust; spread to create one even layer. Carefully spoon the plain batter on
top of the chocolate batter. Place the pan in the oven and immediately reduce the temperature to 325
degrees F. Bake cake for 50 to 60 minutes, or until the center is just set.
Turn off the oven, and leave the cake inside for 30 minutes with the oven door closed. Transfer the
cheesecake to a wire rack. Loosen it from the sides of the pan with a metal spatula. Let the cheesecake
cool completely, then chill it at least 8 hours or overnight. Store covered in the refrigerator.
Yields 16 servings
Ghiradelli Chocolate-Almond Layered Cheesecake 167

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