Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 3 degrees for 65 to 7 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls.
You can substitute an 8 inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 5 minutes baking time.
Protein 6.8, fat 7.9, carbohydrate 26.1, cholesterol 36, iron .8, sodium 293, calcium 59. (About 2 calories per serving.)
chocolate-mint cheesecake: Substitute 1/4 cup creme de menthe for amaretto. Yeild 12 servings
Protein 6.7, fat 7.1, carbohydrate 27.2, cholesterol 36, iron .8, sodium 289, calcium 58. (About 197 calories per serving.)
To make chocolate curls, melt 3 squares semisweet chocolate. Pour the melted chocolate onto wax paper and spread to a 3 inch wide strip. Let stand until cool but not firm. Pull a vegetable peeler aross the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer
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