Average Rating: 5TOTAL TIME: Prep: 20 min. Bake: 1 hour + chilling
YIELD: 16 servings.Ingredients
- 1 cup chocolate wafer crumbs
- 1/2 cup finely chopped hazelnuts, toasted
- 1/3 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 12 ounces bittersweet chocolate, melted and cooled
- 1 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Dash salt
- 3 large eggs, room temperature, lightly beaten
GLAZE:- 4 ounces bittersweet chocolate, chopped
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Optional: Whipped cream and additional toasted hazelnuts
Instructions
- 1. Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan.
- 2. Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
- 3. Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours.
- 4. For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, served with whipped cream and additional hazelnuts.
Nutrition Facts
1 piece: 484 calories, 39g fat (21g saturated fat), 112mg cholesterol, 235mg sodium, 34g carbohydrate (24g sugars, 3g fiber), 8g protein.
