Recipe: Italian Swirl Cheesecake (with Chocolate Nut Crust and Chocolate-Amaretto Swirl)

ITALIAN SWIRL CHEESECAKE

"This cheesecake keeps well in refrigerator and also freezes well."

FOR THE CHOCOLATE NUT CRUST:
3/4 cup chocolate wafer crumbs (10 wafers)
3/4 cup almonds, finely chopped
2 tablespoons sugar
3 tablespoons melted butter

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.

Bake 15-20 minutes until lightly browned. Remove and cool slightly.

Reduce oven to 325 degrees F.

FOR THE CHEESECAKE:
2 packages (8 ounces each) cream cheese
1 cup sugar, divided use
2 tablespoons flour
2 tablespoons vanilla
6 eggs, separated
1 cup sour cream
FOR THE CHOCOLATE-AMARETTO SWIRL:
3 ounces semisweet chocolate
2 tablespoons Amaretto liqueur
Chocolate sauce (optional, for serving)

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.

Makes 1 (9-inch) cheesecake
From: Christian Bertrand, Glen Ellen Inn Restaurant
Source: Best of the Best from California by Gwen McKee and Barbara Moseley