Chocolate Amaretto Marbled Cheesecake
1-1/4 cups graham wafer crumbs - about 18 wafers
4 tablespoons melted butter
2 tablespoons sugar
1/2 teaspoon cinnamon
3 pkgs. (8 oz. each) cream cheese, softened, cut into chunks
3 large eggs
1 cup plus 2 tbs. sugar
2 tablespoons Amaretto (see note)
2 sq. (1 oz. each) sweet or semisweet chocolate, melted and cooled
Crust: Mix crust ingredients and pat into bottom of 9-in. springform pan. Bake about 5 minutes in 375ºF. Remove from oven and let cool.
Filling: In food processor, process cheese until broken down a bit. Add eggs, sugar and Amaretto and process, scraping sides down occasionally, until smooth. Reserve 1 cup of batter and blend it with the melted chocolate. Pour remaining batter into pan.
Drop chocolate mixture over in circles by rounded tablespoonfuls; then, with knife, run the chocolate through in circles, then in straight lines like spokes from center to outer edge, being careful not to scrape crust.
Place cheesecake in oven (I place it on 2nd from bottom rack). Place a pan of hot water on rack below cheesecake and bake at 375ºF for 35 minutes. Reduce heat to 300ºF and bake 10 minutes more; then shut oven off, but leave cheesecake in oven with door closed for 1/2 hour.
Remove from oven. Run a thin sharp knife around edge to loosen it. Finish cooling at room temperature; remove from pan, then chill. Remove from refrigerator one hour before serving.
Note: Orange, coffee or chocolate liqueur may be substituted for Amaretto. Accurate oven temperature and timing is very important.