Instructions

• Preheat oven to 350°F.
• In a medium bowl, stir together 2 cups finely crushed Oreo cookies and 5 tablespoons melted butter until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Set the pan aside.
• Place 4 ounces chopped semi-sweet chocolate in a small heavy-bottomed saucepan. Heat over low heat, stirring frequently, until the chocolate is melted and smooth. Remove from heat and set aside to cool slightly.
• In a large bowl, use an electric mixer to beat 3 (8-ounce) packages cream cheese (softened) until smooth and free of lumps.
• Add 1 1/2 cups granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract to the cream cheese. Beat until well combined.
• Add 4 large room-temperature eggs one at a time, beating at low speed and mixing each egg in just until incorporated. Do not overbeat.
• With the mixer on low, beat in the melted chocolate, then add 1/4 cup milk and 1/4 cup amaretto and beat just until the mixture is evenly combined.
• Pour the cheesecake batter into the prepared springform pan with the Oreo crust. Smooth the top gently with a spatula.
• Place the springform pan on a rimmed baking sheet and put it in the preheated oven. Bake for 45 minutes, or until the very center still jiggles slightly when you gently shake the pan.
• Remove the pan from the oven and cool on a wire rack for 10 minutes. Run a knife around the edge to loosen the cake from the sides of the pan.
• Let the cheesecake cool an additional 30 minutes on the wire rack, then remove the sides of the springform pan. Cover the cheesecake and refrigerate overnight.
• When ready to serve, slice and top with whipped cream and toasted sliced almonds.