Chocolate Frangelico Cheesecake
20 chocolate covered graham cookies
3 tablespoons butter
3 pkgs. (8 oz. each) cream cheese, softened
2/3 cup plus 3 tbs. sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 large eggs
1 large egg yolk
1 teaspoon vanilla
1/2 cup Frangelico (hazelnut liqueur)
1/3 cup toasted, chopped almonds
1 teaspoon almond extract
Crust: Process both and pat into the bottom( Not Sides) of a 9-in. springform pan that has foil wrapped around the outside of the pan (2-3/4" high).
Filling: Process the cream cheese, 2/3 cup of sugar, sour cream, and cornstarch. Add the eggs, yolk, and vanilla. Process to blend well. Transfer 3/4 cup of this mixture to a small bowl, set aside. Add the
Frangelico, almonds and almond extract to the remaining cream cheese in the processor. Blend well using on-off turns. Spoon Frangelico mixture over the crust.
Mix 4 teaspoons of unsweetened cocoa powder and 3 tablespoons of sugar into the reserved 3/4 cup of cheese mixture. Drop by the spoonfuls onto the cheesecake. Run the tip of a small knife through the batter several times to marbleize.
Bake the cake for 10 minutes at 425ºF. Reduce the oven temperature to 325ºF and bake the cake till the sides are puffed and the center is set about 45 minutes. Cover and chill overnight.