Chocolate Amaretto Cheesecake
envelope unflavored gelatin
1/4 cold water
2 containers (8-oz each) soft-style cream cheese
1 cup sugar
1/2 cup cocoa
2 Tbsp. Amaretto liqueur
1 tsp. pure vanilla extract
1 cup cold whipped cream
coconut nut crust
sweetened whipped cream
Coconut Nut Crust
1 cup coconut crisp cookies
1/4 cup ground almonds
1/2 stick sweet butter
In small saucepan, sprinkle gelatin over water. Let stand 1 minute. Cook over
low heat stirring, until gelatin is dissolved.
In large mixer bowl, beat cream cheese and sugar on med speed
of electric mixer 2 minutes. Add cocoa, liqueur and vanilla; beat until smooth.
Gradually add gelatin mixture beat until blended.
In small mixer bowl, beat whipped cream until stiff, fold in chocolate mixture.
Pour over coconut nut crust, refrigerate until firm, about 6 hours.
Garnish with sweetened whipped cream
Coconut nut crust: Heat oven to 350° F. In small bowl, stir together coconut
cookies crumbs, ground almonds and butter, press mixture onto bottom of a 9-inch