text: CHEESECAKE-7
  CHEESECAKE-7 - Amaretto-amaretti chocolate cheesecake
  This is adapted from Maida Heatter's Book of Great Chocolate Desserts, (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request.
  Amaretti (see note)
  Butter the sides only (not the bottom) of a 22-cm spring-form pan (6-8 cm deep).
  Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.)
  Adjust rack 1/3 up from the bottom of the oven and preheat to 175 deg. C.
  Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co.