Categories: Chocolate, Desserts 
      Yield: 12 servings 
  
-----------------------------------CRUST----------------------------------- 
      1 c  Ghirardelli semi-sweet 
           -chocolate chips 
      1 T  Butter, unsalted 
  1 1/4 c  Vanilla wafer crumbs 
    1/4 c  Nuts; finely chopped 
      3 T  Sugar, confectioners' 
 
----------------------------------FILLING---------------------------------- 
     24 oz Cream cheese; softened 
      1 c  Sugar 
      4 lg Egg; room temp 
    1/4 c  Amaretto 
      2 T  Cornstarch 
      1 ts Vanilla extract 
      1 c  Ghirardelli semi-sweet 
           -chocolate chips 
 
----------------------------------TOPPING---------------------------------- 
      2 c  Sour cream; room temp 
    1/4 c  Sugar 
      1 ts Amaretto 
    1/2 c  Almonds, toasted sliced 
  
  Make the crust: 
  Position a rack in the center of the oven and preheat to 375-F. Lightly 
  butter the bottom and side of a 9 x 3" round springform pan. Trim a 9" 
  cardboard cake circle so that it fits snugly within the curved lip of the 
  bottom of the springform pan. Cover the top of the cardboard lined 
  springform bottom with a piece of aluminum foil, leaving a 2" overhang all 
  the way around the edge. Carefully attach the side of the springform so as 
  not to tear the foil. Wrap the foil overhang halfway up the side of the 
  springform pan. Lightly butter the foil covered bottom and side of the 
  springform pan. In the top of a double boiler over hot, not simmering, 
  water, melt the chocolate chips with the butter, stirring frequently, until 
  smooth. Remove the top part of the double boiler from the bottom and cool 
  the chocolate mixture until tepid. In a large bowl, stir together the 
  crumbs, nuts and sugar until combined. Add the chocolate mixture and using 
  a 
  fork, stir together the chocolate and crumbs, until combined. Press the 
  mixture evenly into the bottom of the prepared pan, making sure that the 
  crust extends 1" up the side of the pan. Set aside. 
   
  Make the filling: 
  In a large bowl, using a hand held electric mixer set at medium high speed, 
  beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. 
  One at a time, beat in the eggs, beating well after each addition. Beat in 
  the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate 
  chips. Pour the cheesecake filling into the prepared pan and smooth the 
  surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or 
  until a knife comes out clean when inserted near the center. Cool for 5 
  minutes. Do not turn off the oven. 
   
  Make the topping: 
  In a large bowl, stir together the sour cream, sugar and liqueur until 
  combined and spread it evenly over the surface of the cake. Bake for 5 
  minutes longer. Cool the cheesecake completely on a wire rack. Cover with 
  plastic wrap and refrigerate overnight. Remove the side of the pan and 
  sprinkle the top with the almonds.