Chocolate Chunk Cheesecake

Directions

To make crust: Preheat the oven to 350℉ (180℃).

Mix flour and sugar, and cut in the butter until the mixture resembles coarse crumbs.

Add the nuts and chocolate.

In a separate bowl, mix the egg yolk and cream.

Add to the crumb mixture and stir until moistened.

Oil a 10-inch springform pan.

Pat the mixture into the bottom of the pan.

Bake for 15 minutes. Cool.

Reduce oven temperature to 325℉ (160℃).

To make filling: Using an electric mixer, beat the cream cheese and sugar until fluffy.

Add the eggs, one at a time, beating well after each addition.

Beat in the sour cream, flour, vanilla, almond extract and chopped chocolate.

Pour into crust- lined pan and bake for 1 hour or until center moves slightly.

To make topping: Mix sour cream with brown sugar and pour over cheesecake.

Return to oven and bake 15 minutes longer.

Cool completely, then refrigerate overnight.

To make glaze: Heat the whipping cream over medium heat, add the chopped chocolate and stir until smooth.

Cool to room temperature, then drizzle over cheesecake.