Ingredients Jump to Instructions ↓

  1. 1 cup chocolate wafer crumbs

  2. 1/2 cup finely chopped toasted hazelnuts

  3. 1/3 cup butter, melted

  4. 3 packages (8 ounces each ) cream cheese, softened

  5. 1 cup sugar

  6. 12 ounces bittersweet chocolate, melted and cooled

  7. 3 eggs, lightly beaten

  8. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  9. 1-1/2 teaspoons vanilla extract

  10. 1/2 teaspoon almond extract Dash salt GLAZE:

  11. 4 ounces bittersweet chocolate, chopped

  12. 1/4 cup heavy whipping cream

  13. 1 teaspoon vanilla extract Whipped cream and toasted chopped hazelnuts, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the crumbs and hazelnuts; stir in butter. Press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and sugar until smooth. Add chocolate. Add eggs; beat on low just until combined. Add sour cream, extracts and salt; beat just until blended. Pour over crust. Place pan on a baking sheet. Bake at 350° for 60-65 minutes or until the center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 3 hours. For glaze, in microwave, melt chocolate with cream; stir until smooth. Remove from heat. Stir in vanilla. Spread glaze over top. Refrigerate overnight. Garnish with whipped cream and hazelnuts if desired. Yield: 16 servings. Editor's Note: Semisweet baking chocolate may be substituted for the bittersweet chocolate.


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