1 (8 1/2 oz.) pkg. chocolate cookies, finely chopped (2 1/2 c.)
1/2 c. melted butter
3 (8 oz.) pkgs. softened cream cheese
3/4 c. sugar
4 eggs
1 (6 oz.) pkg. milk chocolate pieces, melted & cooled
1 c. dairy sour cream
1/2 c. Amaretto liquor
4 tbsp. butter, melted
1 tsp. vanilla

TOPPING:

1 c. dairy sour cream
2 tbsp. amaretto
Toasted sliced almonds (opt.)

Combine the crushed cookies with 1/2 cup butter and press firmly in bottom of 9 inch springform pan, plus 2 inches up the side. Chill.

Beat cream cheese and sugar until fluffy. Add eggs, 1 at a time, beating well after each. Blend in chocolate, 1 cup sour cream, 1/2 cup liquor, 4 tablespoons butter and vanilla. Pour into prepared crust. Bake in 350 degree oven for 65 minutes or just until set. Stir remaining liquor and sour cream together; spread over cheesecake, return to oven for 3 minutes. Cool, then cover and chill. Garnish with almonds. Makes 12 to 16 servings.