Sprinkle chocolate wafer crumbs in bottom of a 7 or 8 inch springform pan. Set aside.
Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories each). Protein 6.8/Fat 7.9/Carbohydrates 26.1/Cholesterol 36.
Chocolate-Mint Cheesecake: Substitute 1/4 cup creme de menthe for Amaretto.
