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1
Heat oven to 425F.
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2
Place a baking pan on the bottom shelf of the oven to preheat.
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3
Combine vanilla wafers, ground almonds, 1/4 cup sugar, and butter.
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4
Stir well.
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5
Press firmly on bottom of 9-inch springform pan.
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6
Set aside.
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7
Combine cheese until fluffy in a large mixing bowl.
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8
with remaining 1-1/4 cups sugar, cornstarch, and cocoa until smooth.
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9
Add 12 oz.
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10
melted chocolate, almons extract, and vanilla extractbeating well.
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11
Add eggs, amaretto, and whipping cream, mixing well.
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12
Pour mixture into prepared pan.
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13
Toss 8-10 ice cubes into baking pan.
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14
Reduce heat.
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15
Set springform pan on center shelf.
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16
Bake at 250F for 55-60 minutes or until outside is set but center 3 inches still wobbles.
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17
Remove from oven to rack.
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18
Cool completely in a draft-free area.
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19
Loosen cake from pan with warm, dry knife, leave sides intact.
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20
Cover with foil and refrigerate overnight.
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21
To Serve: Remove sides of pan and place on serving plate.
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22
Dust with powdered sugar.
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23
Drizzle 3 oz.
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24
melted chocolate over cheesecake in a pattern of your choice.
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25
Dip half of each whole almond in remaining 1 oz.
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26
melted chocolate and arrange on cheesecake.
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27
Optional: Whipped cream florets.
