How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    jett2whit ate it and said...
    This does sound heavenly! Thanks!!
    Was this review helpful? Yes Flag
  • notyourmomma 9 years ago
    Wow, what a nice recipe.
    Was this review helpful? Yes Flag

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