Chocolate Hazelnut Cake

Well this recipe traveled a little to me. It started out with Peter G. sending it to Sharon then it making its way to my inbox. I haven't made it yet but certainly intend to by Christmas (maybe even for it!). It sounds absolutely delicious but more complicated than a basic cheesecake. I'm sure I'll have someone willing to share it with me :-) My mouth is watering just thinking about it!

Ingredients:

Chocolate Nut Crust
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• 1 cup fine chocolate wafer crumbs
• 1/2 cup finely chopped hazelnuts
• 1/3 cup unsalted butter, melted

Filling
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• 1 1/2 lbs cream cheese, softened
• 1 cup granulated sugar
• 12 oz bittersweet chocolate, melted
• 3 eggs
• 1 cup sour cream
• 2 tbsp Frangelico liqueur, rum or brandy
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• pinch salt

Chocolate glaze
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• 4 oz bittersweet chocolate
• 1/4 cup whipping cream
• 1 tbsp Frangelico liqueur, rum or brandy

Preparation:

Chocolate Nut Crust
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Combine crumbs, nuts and melted butter, pat into bottom
of 9-inch spring form pan. Set aside.

Filling
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In mixing bowl, beat cheese until creamy; beat in sugar,
then melted chocolate. Beat in eggs, one at a time.
Stir in sour cream, liqueur, vanilla, almond extract and
salt, blending until smooth. Pour over crumb crust.
Bake in 350F oven for 50 to 60 minutes or until centre is
barely firm. Run thin knife around edge of cake and let
cool to room temperature.

Chocolate Glaze
---------------
In top of double boiler over hot water, melt chocolate
with whipping cream, stirring until smooth. Remove from
heat and stir in liqueur. Remove cake from pan and spread
with glaze.
Refrigerate until serving time. Garnish with chocolate
leaves or curls.
Makes 24 to 24 servings.