As I have said before I love chocolate and I love cheesecake. Putting both of these together makes one of my most favorite cheesecakes. This cheesecake has a few steps, but it is well worth the effort once you taste this cheesecake.
1 1/2 cups vanilla wafer crumbs
3/4 cup toasted hazelnuts, toasted, skinned and finely chopped
1/4 cup butter, melted
2 tablespoons sugar
3 (8 ounce) packages of cream cheese, room temperature
1 cup sugar
3 tablespoons Frangelico or another hazelnut flavored liqueur
1 cup semi sweet chocolate chips
2/3 cup semisweet chocolate chips
1/4 cup sour cream
1 tablespoon Frangelico or other hazel nut flavored liqueur
Combine first four ingredients and stir well. Firmly press crumb mixture onto bottom and partially up sides of a buttered 9 inch springform pan. Bake at 300 degrees for 15 minutes. Remove from oven and allow to cool.
Beat cream cheese until light and fluffy. Add 1 cup sugar, gradually. Add eggs, 1 at a time, beating well after each addition. Stir in liqueur and the chocolate chips. Pour batter into pan. Bake at 350 degrees for 1 hour. Let cool to room temperature in the pan on a wire rack. Chill for at least 8 hours.
Make glaze – Place chocolate chips into top of a double boiler. Bring water to a boil then reduce heat and simmer and cook until chocolate melts, stirring occasionally. Remove from heat and stir in sour cream and liqueur. Spread glaze over top of cheesecake. Carefully remove sides of pan and move to serving plate. Serves about 12.