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Dessert


Nut crust:
1 C finely chopped almonds
2 Tbs. sugar
3 Tbs. melted butter

Cheesecake:
5 oz semiweet chocolate
5 oz milk chocolate
2 Tbs butter
1/3 C amaretto
2- 8 oz pkgs. cream cheese
2 large eggs
1/3 C sugar
1 C sour cream


Preheat oven to 350 degrees. Put almonds in bottom of 9" spring form pan. Sprinkle sugar over nuts. Pour in melted butter. Use a fork to mix nuts, sugar, and butter. Press crust into bottom of pan. Bake 15-20 minutes until crust is lightly brwoned.

Lower oven to 325 degrees.

Put chocolate, butter, and Amaretto in top of double boiler. Cook over hot water until chocolate is melted and it can be stirred with a wire whisk. Cut cream cheese into 8 pieces and place in work bowl of food processor fitted with the steel blade. Proces on and off until cheese is softened. Add the eggs and process to mix. Add sugar and process 5-10 seconds. Scrape down sides of bowl. Add sour cream. Proces slightly. With motor running, pour melted chocolate mixture in the feed tube. Process 10-15 seconds. Scrape sides and bottom of work bowl. Process another 5 seconds. Pour mixture into precooked crust in spring form pan. Bake 45 minute in 325 degree oven. Turn oven off and prop door open 3-4 inches. Allow cheesecake to sit in oven for two hours. Remove and cool to room temperature before serving. (Refrigerate to store up to one week. Freezes well too).

To Serve:
Use processor to whip 1/2 C cream until stiff. Spread over top of cheesecake. Puree one package of frozen raspberries. If desired, run through food mill to remove seeds. Add 2 Tbs. Amaretto. Cut cheesecake into 16 pieces and place on individual plates. Put 1 Tbs. whipped cream on top. Pour 1-2 tablespoons raspberry sauce over each serving.


Unrated