Instructions

• Step 1: Prepare the Chocolate - Begin by melting the semisweet chocolate. You can do this in a microwave-safe bowl in 20-second intervals, stirring in between, or use a double boiler until smooth. Set aside to cool slightly.
• Step 2: Make the Crust - In a medium mixing bowl, combine the unsalted butter and 1/2 cup of sugar. Beat until creamy and fluffy. Add in 2 eggs, mixing until well combined. Gradually stir in 1/2 cup of flour until just incorporated. Press this mixture into the bottom of the springform pan to form a crust.
• Step 3: Prepare the Filling - In a large bowl, beat the ricotta cheese and cream cheese together until smooth. Add in the sour cream, 5 beaten eggs, half and half, and amaretto. Mix until well blended. Then, add in the melted chocolate and mix until the filling is uniform in color and texture.
• Step 4: Combine Dry Ingredients - In a separate bowl, whisk together 1 1/4 cups of sugar, 1/3 cup cocoa powder, and 1/4 cup flour. Gradually add this dry mixture into the wet filling, stirring gently until fully incorporated.
• Step 5: Bake the Cheesecake - Pour the filling over the crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for about 60-70 minutes, or until the center is set and the edges are slightly puffed.
• Step 6: Cool and Serve - Allow the cheesecake to cool in the pan for about 30 minutes before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight. When ready to serve, carefully remove the sides of the springform pan and slice the cheesecake into wedges.