Perugian-Style Chocolate Hazelnut Cheesecake

• 1/4 pound wheatmeal crackers finely crushed (about 1 cup)
• 1 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), grated
• 1/2 stick unsalted butter, melted
• 1/2 pound fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
• 1 stick unsalted butter, cut into pieces
• 1 pound 2 ounce cream cheese, at room temperature
• 1/2 cup sour cream
• 1/4 teaspoon pure vanilla extract
• 2 large eggs
• 2/3 cup superfine granulated sugar
• 1 cup hazelnuts (4 1/2 ounces),
• loose skins rubbed off in a kitchen towel while still warm, and nuts chopped
• Equipment: a 10-inch springform pan
• Accompaniment: lightly sweetened whipped cream

1. Combine all ingredients, then press onto bottom of springform pan.
2. Preheat oven to 325u0b0F with rack in middle.
3. Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.
4. Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.
5. Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)
6. Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.)

crackers, bittersweet chocolate, unsalted butter, bittersweet chocolate, unsalted butter, cream cheese, sour cream, vanilla, eggs, sugar, hazelnuts, still, whipped cream

Taken from www.epicurious.com/recipes/food/views/perugian-style-chocolate-hazelnut-cheesecake-242036 (may not work)