Ted's Chocolate Amaretto Cheesecake

Chocolate crust

11 Chocolate sandwich cream cookies, crushed (I use 1 cup oreo cookie crumbs)
3 tablespoons butter, melted

Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.

Filling

24 oz (3 packages) cream cheese (I use no-fat cream cheese)
2/3 cup sugar
1/4 cup sour cream
5 Teaspoons cornstarch 3 Extra Large eggs
1 teaspoons vanilla extract
4 teaspoons cocoa powder
3 tablespoons sugar
1/2 cup amaretto
2 teaspoons almond extract

In mixing bowl, combine cream cheese, 2/3 cup sugar, sour cream, and cornstarch. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Remove 3/4 cup of mixture to separate bowl and stir in cocoa powder and 3 tablespoons sugar. Set aside. Stir amaretto and almond extract into the remaining mixture.

Pour half the amaretto mixture over the crust. Spoon half of the cocoa mixture over the amaretto mixture. Pour remaining amaretto mixture over the cocoa mixture. Top with remaining cocoa mixture. Using a knife and without disturbing the crust, swirl the blade through the batter to create the marble effect.

Bake at 425 F for 10 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Topping

1 Cup whipping cream
1 tablespoon amaretto
1 chocolate almond bar, chopped (or chocolate covered almonds)

In small bowl beat whipping cream and amaretto with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with pieces of almond bar or chocolate covered almonds.

Chill till serving time. Makes 12 to 18 slices.