Ceri S Chocolate Cheesecake
|Crushed chocolate cookie crumbs||1 1⁄2 Cup (24 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Ground cinnamon||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Cream cheese||24 Ounce, softened (Three 8 Ounce Packages)|
|Semi sweet chocolate squares||8 Ounce, melted (1 Package)|
|Cocoa powder||2 Tablespoon|
|Apricot brandy||2 Tablespoon|
|Sour cream||16 Ounce (1 Container)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Apricot||1⁄4 Cup (4 tbs)|
|Whole apricots||6 (Canned Or Fresh)|
1. Make crust: Combine chocolate crumbs, ground almonds, butter or margarine and cinnamon until well blended in a medium-size bowl. Press into side and bottom of a well buttered 9-inch springform pan. Chill.
2. Make filling: Beat sugar and cream cheese until fluffy in large bowl of electric mixer at high speed. Gradually blend! in eggs, one at a time. Stir in melted1 chocolate, cocoa, vanilla and brandy. Beat in sour cream; fold in flour; pour into prepared pan.
3. Bake in moderate oven (325°) 1 hour, or until cake is set at edge but still soft in center. Turn off oven and keep cake in oven, with door closed, 1 hour. Cool in pan on wire rack until at room temperature, then chill overnight, or until firm. Carefully remove side of pan; place cake on wire rack over a sheet of wax paper.
4. Make glaze: Heat apricot preserves in a small saucepan; press through sieve; return to pan and add 1/4 cup brandy. Brush onto top of cake. Garnish with whole apricots and rosettes of whipped cream, if you wish. To make rosettes, whip 1/2 cup heavy cream in tall narrow bowl with electric mixer at high speed until almost stiff; add 2 tablespoons apricot brandy and finish whipping; pipe onto cake with pastry bag fitted with #20 star tip.