Crust:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
Filling:
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/4 cup amaretto liqueur
1/4 cup maraschino cherry juice
Topping:
4 ounces (2/3 cup) semisweet chocolate, melted
1/2 cup sour cream
1. Preheat oven to 325°F (160°C).
2. Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch spring-form pan. Set aside.
3. With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.
4. Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.
5. Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.
Makes 12 servings.
Mon Sep 13, 2010 2:33 am