- 60 mins
- 300 mins
Ingredients
- 1/3 cup semisweet chocolate chips
- 1 1/2 cups vanilla wafer crumbs
- 3/4 cup hazelnuts - toasted, skinned and coarsely chopped
- 2 tbsp sugar
- 3 tbsp butter, melted
- 3 (8oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs, lightly beaten
- 3 tbsp hazelnut liqueur
- 1 cup semisweet chocolate chips
- 2/3 cup semisweet chocolate chips
- 13 skinned, toasted hazelnuts
- 4 tbsp sour cream
- 1 tbsp hazelnut liqueur
Preparation
Step 1
1. Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tbsp sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9" springform pan. Bake in a preheated 300F oven for 15 mins. Cool.
2. In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup sugar; mix well. Add the eggs and 3 tbsp liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
3. Bake at in a preheated 350F oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
4. Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
5. To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tbsp liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.