Yield: 8 Servings
Measure | Ingredient |
---|---|
1½ cup | Vanilla wafer crumbs, finely ground |
¾ cup | Hazelnuts, shelled, toasted, ground |
2 tablespoons | Granulated sugar |
2 tablespoons | Butter or margarine, melted |
3 packs | Cream cheese, 8-oz,room temp |
1 cup | Granulated sugar |
3 eaches | Eggs, lightly beaten |
3 tablespoons | Creme de cocoa |
1 pint | Sour cream |
2 tablespoons | Granulated sugar |
1 each | Whole hazelnut, shelled |
FILLING
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, approx 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 ½ 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. Serves 8-12.
This taken from my mother's recipe collection, she got this one watching KTHV-11, Little Rock, on "Arkansas Today" Show, _Cooking with Don Bingham_, Sep 26, 1990.