Cheesecake with hazelnuts

8 Servings

Ingredients

Quantity 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

Directions

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.

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