Heavenly Chipped Chocolate and Hazelnut Cheesecake Recipe

How to make it

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• Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips.
• Place in a small mixing bowl.
• Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine.
• Mix until well combined.
• Press onto the bottom and up the sides of a 9 inch springform pan.
• Bake in a preheated 300 degrees F oven for 15 minutes. Cool.
• In a large bowl, beat the cream cheese until fluffy.
• Gradually add 1 cup white sugar; mix well.
• Add the eggs and 3 tablespoons liqueur. Mix until well blended.
• Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture.
• Stir. Pour batter into the cooled crust.
• Bake at in a preheated 350 degrees F oven for 1 hour.
• Let cake cool for 1 hour.
• Remove outer ring from pan.
• Then let cool completely.
• Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth.
• Dip 13 hazelnuts into the chocolate, covering one-half of each nut.
• Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
• To the remaining melted chocolate, add sour cream.
• Mix well. Stir in 1 tablespoon liqueur.
• Spread glaze on top of the cooled cheesecake.
• Garnish with chocolate dipped hazelnuts.