Step 1

Preheat the oven to 350 degrees.

Step 2

Spray a 9-inch springform pan with cooking spray and set aside.

Step 3

Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and a little bit up the sides of the prepared pan.

Step 4

Freeze the crust for at least 10 minutes; leave in the freezer while you work on the filling.

Step 5

Beat the cream cheese and powdered sugar together in a medium bowl until smooth. Beat in the eggs 1 at a time, beating well after each addition.

Step 6

Scrape down the sides and bottom of the bowl and add the chocolate, sour cream, amaretto, butter, and salt. Beat on low speed until well combined, stopping to scrape down the sides and bottom of the bowl as needed.

Step 7

Pour into the crust and bake for 45 to 60 minutes, until the edges are set but the middle still jiggles a little when you tap the sides of the pan.

Step 8

Remove from the oven and cool to room temperature, then cover loosely and refrigerate overnight. (Don’t worry if the cheesecake cracks—no one will see once it’s covered with the ganache topping.)

Step 9

After the cheesecake has chilled, make the topping.

Step 10

Place the chopped chocolate in a small mixing bowl.

Step 11

Place the heavy cream in a small saucepan set over medium heat and warm the cream until it just begins to steam. Pour the warm cream over the chocolate and let it sit for 3 minutes.

Step 12

Whisk until the chocolate is melted and mixture is smooth, then whisk in the amaretto to combine.

Step 13

Pour over the chilled cheesecake and refrigerate for 30 minutes to set the topping. Slice and serve.