Yield: 16 Servings
*Use Graham Cracker Crumb Crust found under Crust Variations. *Use Basic Recipe
With just a few adjustments to our basic recipe, you'll have this even richer chocolate and hazelnut flavored cake studded with chocolate chunks.
Try it with a hazelnut/chocolate grahma craker-crumb crust and you'll be craving seconds.
In heatproof bowl set over hot, not simmering, wter, combine heavy cream from basic recipe with 3 oz chopped semisweet chocolate. Heat, stirring frequently, until mixture is melted and smooth. Remove from heat; cool slightly. Stir into cream cheese, sugar and flour mixture until smooth. Proceed with recipe as directed, stirring ½ cup finely ground, lightly toasted hazelnuts and 3 oz coarsely chopped semisweet chocolate into batter at end. Pur into prepared pan. Bake as directed. Drizzle chilled cheesecake with store-bought chocolate sauce and garnish with hazelnuts, if desired.
Source: Women's World Nov½, 1996 Typos by Sarah Gruenwald sitm@...