Recipe: Amaretto Oreo Torte with Oreo-Almond Crust (freeze-ahead)

AMARETTO OREO TORTE

FOR THE CRUST:
1/3 cup margarine, melted
2 cups crumbled Oreo cookies, divided use
1/2 cup slivered almonds, toasted and chopped
FOR THE FILLING:
1 (6 oz.) package chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) carton sour cream
1/3 cup amaretto
1 cup heavy (whipping) cream

Combine margarine, 1/2 cup Oreo cookie crumbs, and almonds. Press firmly in the bottom of a 9-inch springform pan.

In a small saucepan over medium heat, melt chips in sweetened condensed milk. Cool.

In a large mixing bowl, combine sour cream with amaretto; mix well. Stir in cooled chocolate mixture; set aside.

Whip cream and fold into amaretto mixture. Pour 1/2 amaretto mixture over prepared crust. Top with 1 cup reserved crumbs. Top with rest of amaretto and remaining crumbs.

Freeze, covered, 6 hours or until firm. Return leftovers to the freezer.