Choccie Chip and Hazelnut Cheesecake

You will need a 9 inch round dish with removable sleeve

Ingredients

1/3 cup semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons muscovado sugar
3 tablespoons butter, melted

3 (8 ounce) packages of cream cheese, softened
1 cup white sugar
3 eggs, lightly beaten
3 tablespoons hazelnut liqueur
1 cup semisweet chocolate chips

2/3 cup semisweet chocolate chips
a handful of skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur

Now we have the full list of ingredients I hope you are ready to make this tasty and amazing cheese cake. Believe me people will think you bought it from Jarvis Gourmet Foods.

Using a blender a food processor or a very sharp knife, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons muscovado sugar, and melted butter or margarine. Mix until well combined.
Preheat your oven to 300F or 150C
Take the mixture and press it evenly around the sides and bottom of the 9inch baking pan, (remember to use all the mixture and do not eat it all before cooking OK!). Place in the oven and cook for 15 minutes, remove from oven and allow to cool in the pan.

In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup of white sugar and mix well. Add the eggs and the 3 tablespoons of hazelnut liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add them to the cream cheese mixture. Gently stir and then pour the batter into the cooled crust. Increase the heat in the oven to 350F and Bake for 1 hour.
Allow the Cheesecake to cool for at least an hour before removing the outer ring from the baking pan.

Now the topping............

Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip the hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a sheet of waxed-paper and chill until set.
To the remaining melted chocolate, add the sour cream. Mix well and then Stir in 1 tablespoon liqueur. Spread the glaze evenly on top of the cooled cheesecake. Garnish with the chocolate dipped hazelnuts.


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