Chocolate Amaretto Cheesecake

Grease a 22cm springform pan with butter, line it with parchment paper, and grease the parchment paper as well. Reserve

Prepare the filling: In a food processor, beat the cream cheese, sugar, and butter until smooth (approximately 2 minutes)

A little at a time, add the dark chocolate chips, stirring with a spatula

Add the eggs one at a time, beating continuously until the mixture is smooth

Add the coffee liqueur, amaretto liqueur, and vanilla extract

Stir with a spatula

Transfer to the prepared pan

Heat the oven to 100°C (low heat)

Place the pan in the oven and bake for about 40 minutes or until the filling is slightly firm

Turn off the oven, but keep the cheesecake inside for another 15 minutes

Remove from the oven and let cool

Cover with plastic wrap and refrigerate for at least 6 hours

Unmold on a large plate and discard the parchment paper. Reserve

Prepare the glaze: In a small saucepan, combine coffee liqueur, amaretto liqueur, and rum

Bring to a simmer over low heat and cook until reduced to about 1/4 cup (60ml, approximately 3 minutes)

Add the grated dark chocolate and heavy cream

Stir with a wooden spoon until smooth (approximately 2 minutes)

Transfer to a small bowl and let cool, stirring occasionally

Cover the top of the reserved cheesecake with some of the cooled glaze

Serve immediately with additional glaze on the side

300 calories per slice

Note: If you prefer, prepare the cheesecake up to 3 days in advance, cover with plastic wrap and refrigerate

At the time of serving, prepare the glaze.