Cheesecake with hazelnuts

 
                         CHEESECAKE WITH HAZELNUTS
 
 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.
  
 
 
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