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1.
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Grease the bottom of a 9-inch springform pan with 1 teaspoon margarine or butter.
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Press ground almonds onto the bottom of the pan.
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Melt 1 pound chocolate in a heavy saucepan over very low heat, stirring constantly; cool.
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2.
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Beat melted chocolate, cream cheese, the 1/2 cup butter or margarine, 1/3 cup milk, and liqueur or milk in a large mixing bowl with an electric mixer on medium to high speed until combined.
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Add whole eggs and egg yolk all at once.
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Beat on low speed just until combined.
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3.
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Pour filling into the nut-lined springform pan.
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Place the pan in a shallow baking pan on the oven rack.
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Bake in a 350 degree F oven about 55 minutes or until 1 to 2 inches of outside edge appear set when shaken gently.
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4.
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Remove springform pan from baking pan.
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Cool cheesecake in pan on a wire rack for 15 minutes.
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Use a small metal spatula to loosen cheesecake from sides of pan.
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Cool 30 minutes more.
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Remove sides of pan.
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Cool 1 hour; cover and chill at least 4 hours.
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5.
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To serve, garnish with chocolate leaves, powdered sugar, cocoa powder, and berries, if desired.
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* For chocolate leaves recipe copy and paste this into the address bar: http://bhg.com/recipe/recipedetail.jhtml?recipeId=34862
