Recipe
Crust
In food processor, make into crumbs:
- 1 package (minus four cookies) Pepperidge Farms Bordeaux Cookies
- 1/2c hazelnuts, toasted
- 1/2c semi-sweet chocolate chips
- 2T sugar
- 2T butter, melted
Press into buttered 9" springform pan. Bake at 400 for 10 minutes.
Filling
Melt in double boiler:
- 1/2c semi-sweet chocolate chips
Beat until smooth:
- 3 (8 oz) packages cream cheese (at room temperature -- leave out for ~2 hours)
- 1c sugar
On low speed, slowly add until very smooth:
- 3 eggs, lightly beaten
Gradually pour chocolate mixture in, beating on low until well blended.
Add and blend until smooth:
- 1/2c unsweetened cocoa powder
- 1/2c sour cream
- 1t vanilla
- 3T Frangelico (hazelnut liquor)
- 1T Kaluha
Wrap crust pan in foil. Pour in filling. Put pan in water bath.
Bake at 350 until center (3") is almost set. About 55 minutes.
Remove from oven and let sit for ten minutes. The stick in fridge for a few hours until cool. Then remove from pan.
Topping
Melt in double boiler:
- 2/3c semi-sweet chocolate chips
Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off excess chocolate and place on wax paper. Chill nuts until chocolate is set.
Add to rest of chocolate:
- 1/4c sour cream
- 1T Frangelico
Coat top of cheesecake with chocolate mixture.
Sprinkle top with about 1/4c of chopped, roasted hazelnuts.
Place 12 chocolate coated hazelnuts evenly around outside of cake. Eat 13th.
Refrigerate until ready to serve.