1 8-ounce package chocolate wafers (1 1/2 cups crumbs)
2 tablespoons sugar
4 tablespoons butter, melted
1 teaspoon cinnamon
1 pound Wisconsin Chocolate Cheese*
2/3 cup sugar
1 cup Wisconsin Ricotta Cheese
3/4 cup sour cream
2 tablespoons amaretto liquor (optional)
1/2 cup sour cream
3 tablespoons powdered sugar
Preheat oven to 350°F.
In blender beaker or food processor bowl, add chocolate wafers and process to fine crumbs. In mixing bowl, combine chocolate wafer crumbs, sugar, butter and cinnamon. Mix well. Press onto bottom and 2/3 up side of a 9- or 10-inch springform pan. Set aside.
Cut Chocolate cheese into 1-inch pieces and place in 2-cup glass measure. Microwave on medium power for 1 minute to soften. In large mixing bowl, combine softened chocolate with sugar and Ricotta. Mix well. Add eggs one at a time, beating well after each addition. Add sour cream, blend. Stir in amaretto, if desired. Pour into prepared pan. Bake 45 to 50 minutes or until center is set. Let stand in oven for 15 minutes, with oven off and door ajar. Remove from oven to wire rack and cool.
Combine sour cream with powdered sugar. Garnish each slice with dollop of sweetened cream. Refrigerate leftover cheesecake.
*If you can't find Chocolate Cheese, substitute 2 8-ounce packages of softened cream cheese, plus 2 tablespoons unsweetened cocoa, and eliminate the microwave step.