Chocolate Amaretto Cheesecake- a creamy and rich cheesecake with an oreo crust and an almond-flavored filling. Pure heaven!

 
Topped with fresh whipped cream and sliced toasted almonds, this Chocolate Amaretto Cheesecake is a pure almond delight. It’s totally easy to make and no water bath is needed.
The chocolate flavor in this cheesecake is intense. It comes from 4 ounces of semi-sweet chocolate. I like to use Baker’s Semi-sweet Chocolate.

 
Tips For making An Awesome Cheesecake:
For best results, let the cream cheese sit out for at least a few hours. If it is still cold, it is really hard to get it smooth and creamy.
The eggs should be at room temperature. If you forget to set them out, you can put them in a bowl of warm water for about 5 to 10 minutes. No water bath is needed for this cheesecake. To help prevent cracks from forming, be careful not to overcook the cheesecake. The center should still jiggle a little when you remove it from the oven. If it does crack, no worries. It will still taste great and you can cover it with whipped cream or make a chocolate glaze.
Chocolate Graham Cracker crumbs can be used instead of oreos.
The amount of amaretto in this recipe gives the cheesecake a smooth almond flavor. For a more intense almond flavor, add a few drops of almond extract.
You will want to make the cheesecake a day in advance so that it has plenty of time to chill.

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