Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Vanilla wafer crumbs, finely
--ground
3/4 c Hazelnuts, shelled, toasted,
--ground
2 tb Granulated sugar
2 tb Butter or margarine, melted
-----FILLING-----
3 pk Cream cheese, 8-oz,room temp
1 c Granulated sugar
3 ea Eggs, lightly beaten
3 tb Creme de cocoa
1 pt Sour cream
2 tb Granulated sugar
1 ea Whole hazelnut, shelled
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 1/2 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.
