| 1 | Make the crust: position a rack in the center of the oven and preheat to 375°F. |
| 2 | Lightly butter the bottom and side of a 9 x 3" round springform pan. |
| 3 | Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. |
| 4 | Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. |
| 5 | Carefully attach the side of the springform so as not to tear the foil. |
| 6 | Wrap the foil overhang halfway up the side of the springform pan. |
| 7 | Lightly butter the foil covered bottom and side of the springform pan. |
| 8 | In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth. |
| 9 | Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. |
| 10 | In a large bowl, stir together the crumbs, nuts and sugar until combined. |
| 11 | Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined. |
| 12 | Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. |
| 13 | Set aside. |
| 14 | make the filling: in a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. |
| 15 | One at a time, beat in the eggs, beating well after each addition. |
| 16 | Beat in the liqueur, cornstarch and vanilla until smooth. |
| 17 | Stir in the chocolate chips. |
| 18 | Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. |
| 19 | Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. |
| 20 | Cool for 5 minutes. |
| 21 | Do not turn off the oven. |
| 22 | make the topping: in a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. |
| 23 | Bake for 5 minutes longer. |
| 24 | Cool the cheesecake completely on a wire rack. |
| 25 | Cover with plastic wrap and refrigerate overnight. |
| 26 | Remove the side of the pan and sprinkle the top with the almonds. |
