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.
Yields
8 Servings