BITTERSWEET CHOCOLATE CHEESECAKE

Bittersweet Chocolate Cheesecake image

I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. -Amelia Gregory, Omemee, Ontario

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup chocolate wafer crumbs
1/2 cup finely chopped hazelnuts, toasted
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
12 ounces bittersweet chocolate, melted and cooled
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Dash salt
3 large eggs, room temperature, lightly beaten
GLAZE:
4 ounces bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Optional: Whipped cream and additional toasted hazelnuts

Steps:

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, served with whipped cream and additional hazelnuts.

Nutrition Facts : Calories 484 calories, Fat 39g fat (21g saturated fat), Cholesterol 112mg cholesterol, Sodium 235mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 8g protein.