I found this in my SIL's Betty Crocker cookbook awhile back and have been wanting to try it. Maybe this is what you're looking for? Oatmeal-Chocolate Clusters (Betty Crocker) 1 pkg (6 ounces) semisweet chocolate chips 1/3 cup butter or margarine 16 large marshmallows ½ tsp vanilla 2 cups rolled oats 1 cup flaked coconut Heat chocolate chips, butter, and marshmallows in 3-quart saucepan over low heat, stirring constantly, until smooth; remove from heat. Mix in vanilla, oats and coconut. Drop mixture by teaspoonfuls onto waxed paper and shape into clusters with hands. Refrigerate until firm, about 30 minutes. About 3½ dozen candies. Bran-Chocolate Clusters: Substitute ½ cup whole bran cereal for ½ cup of the oats.

Check out this one. You'd have to wing it on the chocolate crust but the filling might be the one. Here is a link that might be useful: Cheesecake

2 oz unsweetened chocolate (squares) 1 cup all-purpose flour (sifted)& 2 tbsps all-purpose flour (sifted) 4 tsp double-acting baking powder 4 tsp baking soda 1 pinch salt 2 oz sweet butter (2 sticks) 1 tsp vanilla extract 2 cup granulated sugar 2 tsps light cream (milk) 1 egg (graded large) 1. Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly. 2. Sift together the flour, baking powder, baking soda, and salt,set aside. 3. In the large bowl of an electric mixer cream the butter. 4. Add vanilla and sugar, beat to mix well. 5. Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well. 6. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated. 7. Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness. 8. Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out). 9. Adjust two racks to divide oven into thirds, and preheat oven to 400. Line cookie sheets with aluminum foil. Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time). With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible. Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula). Handle them carefully in order to keep them perfectly round and flat. Leftover pieces of the dough should be pressed together and rerolled. Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even baking. Bake until the cookies feel almost firm to the touch. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. If you bake one sheet at a time, bake it on the upper rack. With a wide metal spatula, transfer the cookies to racks to cool. Store in airtight container.

Hey Claire, this isn't Amaretto but it sure sounds yummy. The winning recipe at the NC State fair was a Crème Brulee Cheesecake. It's on my "must try" list RALEIGH - Cynthia Fountain of Chapel Hill took first place and $100 for her Crème Brulee Cheesecake in the N.C. Egg Association's "The Incredible Edible Egg Cheesecake" Recipe Contest on Tuesday, Oct. 17, at the N.C. State Fair. All cheesecakes had to use at least four eggs. Entries were judged on taste, ease of preparation and originality. Crème Brulee Cheesecake Crust: 3 cups vanilla wafer crumbs (1 box of vanilla wafers, crumbled) ¾ cup (1 ½ sticks) unsalted butter, melted 6 tablespoons brown sugar Filling: 48 ounces cream cheese, softened 1 ½ cups granulated sugar 6 tablespoons low-fat sour cream 6 eggs ¾ cup heavy cream 4 teaspoons grated orange peel Boiling water (for baking) ¾ cup granulated sugar (for topping) Preheat oven to 325 degrees Fahrenheit. In a bowl, mix the vanilla wafer crumbs, butter and brown sugar until well-blended. Pat the wafer mixture into the bottom and sides of a 10-inch springform pan. Set aside. In another bowl, mix the cream cheese, 1 ½ cups sugar and sour cream on medium speed until the mixture is smooth. Add the eggs, heavy cream and orange peel. Beat until all the mixture is smooth. Pour the cream cheese mixture into the springform pan. Place the springform pan into a larger pan. Add boiling water to the larger pan to cover halfway up the sides of the springform pan. Bake for 50 minutes or until set. Carefully remove the springform pan from the water and let cool at room temperature for 30 minutes. Refrigerate for 3 hours. Remove the cake from the springform pan. Sprinkle the remaining sugar on top of the cheesecake. Broil under the broiler until the sugar melts and browns (be careful not to burn the sugar), or melt the sugar with a cooking torch. The cheesecake may be served with fresh or frozen strawberries or blueberries. Serves 16-20.