The “Hannah Swensen Mystery: Best Served Cold” was another great mystery! This one had so many mouth-watering desserts to choose from, but the star of the show here was the “killer” chocolate cheesecake with almonds! Cheesecake can be a process, but it is so worth it! Instead of adding almonds to the cheesecake batter like in the movie, I made an epic crust with Italian amaretto cookies!
Ingredients:
FOR CRUST:
-2 packages of amaretto cookies
-1 stick unsalted butter
Crush cookies into crumbs. Melt butter in microwave and stir into cookie crumbs. Press into a 9 inch springform pan up the sides and on the bottom. Use a spatula to push down firmly. Bake crust at 350 degrees for 12 minutes. Remove and cool.
Lower oven temperature to 310 degrees.
FOR CHEESECAKE:
*Note* Make sure all ingredients are room temp before beginning.
-3 (8 oz) packages of cream cheese
-1/4 cup sour cream
-4 eggs
-1 cup sugar
-1/4 teaspoon salt
-1 tablespoon vanilla
-3 (4 oz) bars semi sweet baking chocolate bars
-3 tablespoons flour
FOR WHIPPED TOPPING:
-1 cup of cold heavy cream
-2 tablespoons powdered sugar
-1/2 teaspoon vanilla
Directions:
With an electric mixer, beat cream cheese until smooth. then add the sugar until combined.
Next, add sour cream and vanilla.
Now add one egg at a time.
Melt chocolate bars in microwave in 30 second increments until melted. Let cool a bit, then add to batter slowly mixing it in.
Add flour and salt. Make sure all ingredients are fully combined.
Place springform pan on a baking sheet for stability and in case there is any oozing from the pan during baking. Pour cheesecake batter into the pre-baked crust. Cover loosely with foil without letting it touch the batter.
Place a baking dish that is half filled with water on the bottom rack of the oven. Then place cheesecake above it on the center rack.
Bake at 310 degrees for an hour to an hour and half. It can take more or less depending on your oven. Just check for the middle to not be glossy or jiggly.
Turn off the oven and open the door a crack while it cools for an hour.
While that cools, make the whipped cream topping.
For whipped topping, combine cold heavy cream with powdered sugar and vanilla in mixing bowl and beat on low speed for a few minutes until bubbles begin to froth. Then put it on medium to high speed until stiff peaks form.
Place in fridge until ready to use.
Once the cheesecake is cooled. Place it in fridge for at least 3 hours or overnight until ready to serve. Spread the whipped topping on top just before serving with a chocolate drizzle on top and slivered almonds. Enjoy!