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Chocolate-Frangelico Cheesecake



20 chocolate-covered graham cracker cookies
3 tablespoons unsalted butter (at room temperature)


24 ounces cream cheese (at room temperature)
⅔ cup plus 3 tablespoons granulated sugar
cup sour cream
5 teaspoons cornstarch
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
cup Frangelico (hazelnut liqueur)
⅓ cup almonds, toasted and chopped
1 teaspoon almond extract
4 teaspoons unsweetened cocoa powder


Serves: 12


Position rack in centre of oven and preheat to 425 degrees F. Wrap foil tightly around outside of 9 inch diameter spring form pan with 2¾ inch high sides.

Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Set aside.

Filling: Blend cream cheese, ⅔ cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla extract; process until well blended, scraping down sides of processor occasionally. Transfer ¾ cup cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2½ cups Frangelico mixture over crust.

Mix cocoa powder and 3 tablespoons sugar into reserved ¾ cup cream cheese mixture. Spoon ⅔ cup cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter several times to marbleize.

Bake cheesecake 10 minutes at 350 degrees F. Reduce oven temperature to 325 degrees F and bake cake until sides are puffed and centre is set, about 45 minutes. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight.

Remove pan sides from cake. Cut into wedges, garnish with whipped cream and chocolate covered almonds and serve.

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