Recipe - Cheesecake With Hazelnuts

CRUST
1 One half cup Vanilla wafer crumbs; finely
ground
Three fourths cup Hazelnuts; shelled, toasted,
ground
2 tablespoon Granulated sugar
2 tablespoon Butter or Kraft margarine;
melted

FILLING
3 pack (8oz) cream cheese; room
temperature
1 cup Granulated sugar
3 Eggs; lightly beaten
3 tablespoon Creme de cacao
1 pt Sour cream
2 tablespoon Granulated sugar
1 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 8inch springform pan. Refrigerate until firm, appioximately 30
mintutes. 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 cacao and blend until completely smooth,
stopping once to scrape down sides of bowl. Pour into cooled crust. Bake
until set, about 4550 minutes. Let cool slightly. (Retain oven temperaure
at 350 degrees.)

Combine sour cream and remaining sugar in medium bowl and blend well.
Using rubber spatula, spread mixture over cheesecake to within One half inch of
edge. Bake 5 minutes.

Preheat broiler. Run cheesecake under broiler, watching carefully, until
top is lightly browned, about 12 minutes. Let cool. Refrigerate at least
five hours, or overnight. Cheesecake can be refrigerated up to one week.
Set the hazelnut in center of cake before serving. Serves 812.

ARKANSAS TODAY, CHANNEL 11, KTHV

09/26/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.