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1
Crust: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2-1/2 to 3-inches deep).
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2
Grind the Amaretti very fine in a food processor or blender.
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3
Mix with sugar in a mixing bowl.
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4
Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
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5
Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly.
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6
(Don't wash the double boiler; you'll be using it again in a minute.)
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7
Turn the mixture into the prepared pan.
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8
With your fingers, distribute it evenly over the bottom and press it down into a very firm, compactlayer.
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9
Refrigerate while you prepare the filling.
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10
Filling: Adjust rack 1/3 up from the bottom of the oven andpreheat to 350F.
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11
Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted.
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12
Remove the top of the double boiler and set aside to cool.
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13
Break the Amaretti coarsely into a bowl and set aside.
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14
Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur.
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15
Beat until thoroughly mixed and set aside.
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16
Beat the cream cheese with an electric mixer until smooth.
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17
Add sugar and beat until smooth again.
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18
Add the almond paste-Amaret to mixture and beat until thoroughly mixed.
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19
Add the melted chocolate and beat well again.
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20
Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
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21
Add the heavy cream and beatuntil smooth.
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22
Add the coarsely broken Amaretti and stir gently only tomix.
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23
Turn into the prepared pan, pouring the mixture over the bottom crust.
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24
Rotate the pan gently to level the batter.
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25
(Don't worry if the mixture comes almost to the top; it won't run over.)
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26
Bake 45 minutes.
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27
It will seem soft and not done, but don't bake anymore; it will become firm when chilled.
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28
The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
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29
Let cool completely at room temperature, then carefully remove the sides of thepan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
