- 8
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Ingredients
- Crust
- 2 cups Chocolate Wafer Crumbs
- 1/2 cup Nuts, finely chopped
- 1/4 cup Butter, melted
- Filling
- 2 8-ounce Cream Cheese
- 3 Eggs
- 2/3 cup Sugar
- 12 oz Chocolate Chips, melted
- 1 cup Whipping Cream
- 2 tbsp Butter, melted
- 1 tsp Vanilla
- Topping
- 1 cup Sour Cream
- 1 1/2 tsp Vanilla
- 1 tsp Sugar
- 1/2 oz Chocolate, unsweetened square or squeeze tube
Preparation
Step 1
Heat oven to 325. Butter Springform pan.
Crust:
In large bowl, blend crust ingredients and press into bottom and sides of pan. Refrigerate.
Filling:
In large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Add melted chocolate. Beat well. Add whipping cream, butter and vanilla; beat until smooth.
Pour into prepared pan.
Topping:
Mix sour cream, vanilla, sugar and chocolate. Pour over filling.
Bake for 55 to 65 minutes until set. Cool 5 minutes; remove pan. Cool completely.
Note:
My nut of choice for this recipe was hazelnuts. To toast hazelnuts, spread on a cookie sheet. Bake at 25 for 20 minutes. Cool; rub between a clean towel to remove skins.