Sprinkle chocolate wafer crumbs in bottom of a 18 cm 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 150ºC or 65 to 70 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 20 cm pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time.
Protein 6.8, fat 7.9, carbohydrate 26.1, cholesterol 36, iron 0.8, sodium 293, calcium 59. (About 200 calories per serving.)
chocolate-mint cheesecake: Substitute quarter cup creme de menthe for amaretto. Yeild dozen servings
Protein 6.7, fat 7.1, carbohydrate 27.2, cholesterol 36, iron 0.8, 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 8 cm 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.