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This cheesecake keeps well in refrigerator and also freezes well.
CHOCOLATE NUT CRUST:
3/4 cup chocolate wafer crumbs (10 wafers)
3/4 cup almonds, finely chopped
2 tablespoons sugar
3 tablespoons melted butter
CHEESECAKE:
2 (8 ounce) packages cream cheese
1 cup sugar, divided
2 tablespoons flour
2 tablespoons vanilla
6 eggs, separated
1 cup sour cream
3 ounces semisweet chocolate
2 tablespoons Amaretto liqueur
CHOCOLATE NUT CRUST: Preheat oven to 350 degrees F. Mix chocolate wafer crumbs, nuts and sugar together. Put in bottom of 9-inch springform pan. Pour melted butter over top and use a fork to blend mixture and press into bottom of pan. Cook 15-20 minutes until lightly browned. Remove and cool slightly. Reduce oven to 325 degrees F.
CHEESECAKE: In food processor or with electric mixer, beat cream cheese until soft. Beat in 3/4 cup of sugar, flour and vanilla. Mix until well blended. Beat in egg yolks and sour cream. In a separate bowl, beat egg whites and 1/4 cup sugar until soft peaks form. Fold egg whites into cream cheese mixture. Pour 2/3 of batter into baked crust. Melt chocolate with amaretto in top of double boiler. Add to remaining batter. Gently blend. Starting at outside edge, pour chocolate batter onto white batter in a swirl pattern, ending up in middle of pan.
Place in 325 degree F oven for 50 minutes. Turn the oven off. Prop door open 2 - 3 inches and let cheesecake sit for 2 hours. Remove to rack to cool. Chill before serving. I usually serve this with chocolate sauce.
