A country inn’s special dessert for a special party.
| 20 chocolate -covered graham cookies |
| 3 Tbs. butter, melted |
| 3 Tbs. toasted sliced almonds |
Chop cookies very fine in food processor. Add butter and mix. Pulse in almonds to small pieces. Wrap bottom of a 9” spingform pan with foil. Preheat oven to 400F. Press mixture onto bottom of pan only. Set aside.
| 3 - 8 oz. pkg. cream cheese, room temperature | 1 tsp. vanilla |
| 2/3 cup sugar plus 3Tbs. sugar | 1/2 cup Frangelicio or Amaretto, (hazelnut or almond liqueur) |
| 1/3 cup sour cream | 1 tsp. almond extract |
| 2 Tbs. cornstarch | 1/3 cup toasted hazelnuts or almonds, chopped |
| 3 lg. eggs | 4 tsp. baking cocoa |
| 1 lg. egg yolk |
In large bowl cream the room temperature cream cheese. Add 2/3 cup sugar, sour cream, cornstarch, eggs, yolks and vanilla. Cream smooth. Add liqueur and extract. Mix well and remove 3/4 cup mixture to small bowl.To this add remaining 3 Tbs. sugar and cocoa. Add nuts to white batter. Pour half the cheesecake into pan. Spoon blobs of half the chocolate mixture over. Spoon on remaining cheesecake and top with spoons of remaining chocolate mixture. With a knife tip, marble together slightly. Bake for 10 minutes. Reduce heat to 325F. and bake for 45 minutes. Cool on rack, after running a knife around the edge. Cool to room temperature and chill overnight. Remove from pan. Bring to room temperature before serving. Decorate with whipped cream, fresh raspberries and mint leaves.
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