Cheesecake with Hazelnuts

Ingredients

Directions

For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted butter in medium bowl and blend thoroughly.

Pat mixture into bottom and sides of 8-inch springform pan.

Refrigerate until firm, approximately 30 minutes.

Preheat oven to 300 degrees.

Bake crust 15 minutes.

Let cool completely.

For Filling: Preheat oven to 350 degrees.

Beat cream cheese at low speed in large bowl of electric mixer until smooth.

Gradually beat in 1 cup sugar.

Add eggs and creme de cocoa and blend until completely smooth, stopping once to scrape down sides of bowl.

Pour into cooled crust.

Bake until set, about 45-50 minutes.

Let cool slightly.

(Retain oven temperature at 350 degrees).

Combine sour cream and remaining sugar in medium bowl and blend well.

Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of edge.

Bake 5 minutes.

Preheat broiler.

Run cheesecake under broiler, watching carefully, until top is lightly browned, about 1-2 minutes.

Let cool.

Refrigerate at least 5 hours, or overnight.

Cheesecake can be refrigerated up to one week.

Set the hazelnut in center of cake before serving.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.