World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1 1/2 cups chocolate wafer crumbs
4 tbsp melted butter
2 tbsp sugar
3 (8 oz.) packages cream cheese
1 cup sugar
3 tbsp flour
2 tbsp Amaretto liqueur
1/2 tsp vanilla
3 eggs
4 oz. semi-sweet chocolate, melted
2 oz. semi-sweet chocolate, in squares, for garnish

Directions

1. Preheat oven to 325°F.
2. To make crust, combine crumbs, butter and sugar. Press mixture into bottom of 9” spring form pan. Bake for 10 minutes. Remove from oven. Increase oven temperature to 425°F.
3. To make filling, in a large mixing bowl, beat cream cheese, sugar, flour, Amaretto and vanilla until smooth. Add the eggs, one at a time, beating well after each addition. Pour filling over crust, reserving 1/2 cup of the filling. Mix the reserved filling with melted chocolate. Drop by spoonfuls onto the filling and swirl into a pattern with a knife.
4. Bake for 10 minutes. Reduce heat to 250°F and bake for 30 to 35 minutes or until centre of the cake is barely firm. Remove from oven and run a knife around the sides of the cake. Cool completely before removing sides. Chill until firm. To garnish, soften chocolate squares until a vegetable peeler can be drawn down the short side of each square to form a curl. Mound chocolate curls on cake.

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