Name: Hazelnut and Chipped Chocolate Cheesecake
Prep time: 5 min
Cook time: 5 min
Yield: 12
Ingredients: Semisweet chocolate chips - 2 cups; Vanilla wafer crumbs - 1 ½ cups; Toasted, ground hazelnuts - ¾ cup; White sugar - 2 tablespoons; Butter, melted - 3 tablespoons; Cream cheese, softened - 3 (8 ounce) packages; White sugar - 1 cup; Eggs, beaten - 3; Hazelnut liqueur - 3 tablespoons; Skinned, toasted hazelnuts - 13; Sour cream - 4 tablespoons; Hazelnut liqueur - 1 tablespoon

Ingredients for - Hazelnut and Chipped Chocolate Cheesecake

1. Semisweet chocolate chips 2 cups

2. Vanilla wafer crumbs 1 ½ cups

3. Toasted, ground hazelnuts ¾ cup

4. White sugar 2 tablespoons

5. Butter, melted 3 tablespoons

6. Cream cheese, softened 3 (8 ounce) packages

7. White sugar 1 cup

8. Eggs, beaten 3

9. Hazelnut liqueur 3 tablespoons

10. Skinned, toasted hazelnuts 13

11. Sour cream 4 tablespoons

12. Hazelnut liqueur 1 tablespoon

How to cook deliciously - Hazelnut and Chipped Chocolate Cheesecake

1 . Stage

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 or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.

2 . Stage

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

3 . Stage

Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.

4 . Stage

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 . Stage

To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.