How To Make Heavenly Chipped Chocolate and Hazelnut Cheesecake
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Ingredients 2 cups semisweet chocolate chips 1 1/2 cups vanilla wafer crumbs 3/4 cup toasted, ground hazelnuts 2 tablespoons white sugar 3 tablespoons butter, melted 3 (8 ounce) offers cream cheese, softened 1 cup white sugar 3 eggs, overwhelmed 3 tablespoons hazelnut liqueur 13 skinned, toasted hazelnuts 4 tablespoons sour cream 1 tablespoon hazelnut liqueur Directions 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. Blend until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (a hundred and fifty degrees C) oven for 15 minutes. Cool. In a large bowl, conquer the cream cheese until fluffy. Gradually add 1 cup white sugar blend well. Add the eggs and 3 tablespoons liqueur. Blend 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. Bake at in a preheated 350 degrees F (a hundred seventy five degrees C) oven for 1 hour. Permit cake cool for 1 hour. Remove outer ring from pan. Then permit cool completely. Melt 2/3 cup semisweet chocolate chips over hot (not boiling) drinking water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-50 percent of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set. To the remaining melted chocolate, add sour cream. Blend well. Stir in 1 tablespoon liqueur. Unfold glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.