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Heavenly Chipped Chocolate and Hazelnut Cheesecake

Source of Recipe

Internet


List of Ingredients

For the crust:

1/3 cup semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup hazelnuts, toasted, skinned and coarsely chopped
2 tablespoons sugar
3 tablespoons butter, melted

For the filling:

3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
3 tablespoons hazelnut liqueur
1 cup semisweet chocolate chips

For the topping:

2/3 cup semisweet chocolate chips
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur


Recipe

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 tablespoons white sugar, and melted butter. Combine well. Press onto bottom and up the sides of 9-inch springform pan. Bake in a preheated 300-degree oven for 15 minutes. Cool.

In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup sugar; mix well. Add eggs and 3 tablespoons 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 cooled crust.

Bake in a preheated 350-degree oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan, then let cake cool completely.

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 excess chocolate and place on a waxed-paper-lined plate. Chill until set.

Add sour cream to the remaining melted chocolate. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.