-CRUST-
7 oz Chocolate cookie wafers;
-(about 27 cookies)
1/2 c Husked toasted hazelnuts;
-(about 2 1/2 ounces)
2 tb Sugar
1/4 c Unsalted butter; melted (1/2
-stick)
FILLING
1 6 ounce pack semisweet
-chocolate chips
2 8 ounce pack cream cheese;
-room temperature
1 c Sugar
4 lg Eggs; room temperature
1/2 c Sour cream
2 ts Vanilla extract
1/4 ts Freshly grated nutmeg
1/4 ts Grated lemon peel
TOPPING
1 8 ounce pack cream cheese;
-room temperature
1/2 c Powdered sugar
1/4 c Sour cream
2 tb Frangelico; (hazelnut
-liqueur)
; or Cognac
1 ts Vanilla extract
For crust:
Position rack in center of oven and preheat to 325°F. Lightly
butter 9-inch springform pan. Finely grind cookies, nuts and sugar in
processor. Add butter and process until well blended. Press crumb
mixture into bottom and 1 inch up sides of pan.
For filling:
Melt chocolate chips in heavy small saucepan over very low heat,
stirring constantly. Remove from heat. Using electric mixer, beat
cream cheese in large bowl until light and fluffy. Gradually beat in
sugar. Add eggs 1 at a time, beating well after each addition. Add
sour cream and remaining 3 ingredients and beat until just blended.
Pour half of batter into medium bowl. Add melted chocolate to batter
in medium bowl and mix well.
Pour all but 2 tablespoons chocolate batter into prepared crust.
Cover with plain batter. Using tip of knife, swirl batters together.
Drizzle remaining 2 tablespoons chocolate batter over. Bake until
tester inserted in center comes out clean, about 1 hour (cake may
crack). Cool completely on rack. Cover with plastic and refrigerate
overnight. (Can be prepared 2 days ahead.)
For topping:
Using electric mixer, beat cream cheese, sugar, sour cream,
Frangelico and vanilla in medium bowl until smooth. Transfer to
pastry bag fitted with medium star tip. Pipe decorative border around
edge of cake. (Can be prepared 8 hours ahead. Chill.)
Serves 10.
Yields
1 servings