RECIPE TITLE "Marie's
CheeseCake" Author: Marie
Hudson, Oklahoma City
1 cup oreo cookie crumbs (boxed kind are best, as you don't want any cream
filling in there!) 4 tbsp cocoa 2 tbsp sugar 2 tbsp finely chopped almonds
4 tbsp unsalted butter, melted
Filling: 1 lb. (500 g) cream cheese, softened 1/2 cup sugar (superfine,
if available) 3 large eggs 1 cup sour cream 8 oz. semi-sweet chocolate,
melted and cooled 1 tsp. vanilla 1 tsp. almond extract 1/3 cup Amaretto
Topping: 2 oz. semi-sweet chocolate 2 tbsp. unsalted butter 1/2
cup heavy cream, well chilled 1 tbsp. icing sugar 2 tsp. Amaretto 1/4 cup
toasted almonds, sliced
- Combine the cookie
crumbs, cocoa, sugar and butter in a bowl. Press the mixture into the
bottom and 1 inch up the sides of a 10-inch springform pan.
- For the filling,
beat the cream cheese with the sugar in a bowl until smooth. Beat in the
eggs, one at a time, beating well after each addition. Stir in the sour
cream, chocolate, vanilla, almond extract and Amaretto. Turn the mixture
into the shell and bake in a pre-heated 300°F oven for 1 hour. Turn the
oven off and let the cheesecake cool in the oven for 1 hour. Remove cake
from oven and with a very thin sharp knife, go around the edge of the
pan to loosen the sides of the cake. (This eliminates the chance of your
cake cracking.) Let it cool completely on a rack and chill for at least
- For the topping,
melt the chocolate in the top of a double boiler over slightly simmering
water. Stir in the butter. Spread the mixture over the cheesecake and
chill for one hour. In a very chilled bowl, beat the cream with the icing
sugar and Amaretto until it holds stiff peaks. Pipe the cream onto the
cheesecake and sprinkle with toasted almonds. (If you find your cream
too soft, you can slowly add small amounts of additional icing sugar until
it stiffens more.) For an added decorative effect, drizzle some chocolate
sauce on your serving plate and dust with either cocoa, icing sugar (or
both). Then place a piece of cake on the plate.
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