Chocolate Almond Cheesecake

For the crust:
* 1-1/2 cups Graham Cracker crumbs
* 3/4 cup sugar
* 1/2 cup Ghirardelli Unsweetened Cocoa Powder
* 1/2 cup (1 stick) butter

For the cake:
* 32 ounces cream cheese
* 1-3/4 cups sugar
* 5 eggs
* 1/2 cup Amaretto
* 8 ounces Ghirardelli Semi Sweet Chocolate Baking Bars
* 7-ounce tube almond paste

For the topping:
* 2 cups Ghirardelli Bittersweet Chocolate Chips
* 1/3 cup heavy cream
* 3 tablespoons Amaretto
* 1/4 cup sliced almonds

1. Preheat the oven to 325 degrees Fahrenheit.
2. Prepare a 10-inch springform pan with nonstick spray.
3. Melt the butter in a medium bowl. Add the graham cracker crumbs, sugar, and chocolate powder and stir until well blended.
4. Press the crumb mixture firmly into the pan, covering the bottom and about one third up the sides.
5. Pinch off pieces of almond paste, press it flat with your fingers, and layer it across the crust.
6. In a large mixing bowl, beat the cream cheese and sugar on medium speed until fluffy.
7. Add the eggs one at a time, beating well after each addition.
8. Stir in the amaretto.
9. In a small bowl, break the chocolate baking bars into chunks. Heat for 30 seconds at 50% power in the microwave. Chocolate will start to melt but still keep it’s shape. Add more time in ten second increments as needed. Stir until it’s completely melted.
10. Gradually stir the melted chocolate into the batter and mix just until well blended.
11. Pour the batter into the crust and bake for about 1 hour and 20 minutes or until it’s set.
12. Cool completely before removing the sides of the springform pan.
13. Meanwhile, using the same method as above, melt the chocolate chips in a small bowl. They’ll be warm but still retain their shape. Add the cream and amaretto and stir until completely melted and smooth.
14. Spoon the melted chocolate over the cake and sprinkle with sliced almonds. Chill for at least another hour before serving.

Source: Our Life in the Kitchen