Ingredients
1 cup chocolate wafer crumbs1/2 cup finely chopped hazelnuts, toasted1/3 cup butter, melted3 packages (8 ounces each) cream cheese, softened1 cup sugar12 ounces bittersweet chocolate, melted and cooled1 cup sour cream1-1/2 teaspoons vanilla extract1/2 teaspoon almond extractDash salt3 large eggs, room temperature, lightly beatenGLAZE:4 ounces bittersweet chocolate, chopped1/4 cup heavy whipping cream1 teaspoon vanilla extractOptional: Whipped cream and additional toasted hazelnuts
Preparation
Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan.
Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours.
For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, serve with whipped cream and additional hazelnuts.
