Bittersweet Chocolate Cheesecake

• 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
• s, lightly beaten
• 4 ounces bittersweet chocolate, chopped
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Whipped cream and additional toasted hazelnuts, optional

1. Preheat oven to 350u0b0. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan.
2. 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
3. .
4. 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.
5. 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.

chocolate wafer crumbs, hazelnuts, butter, cream cheese, sugar, bittersweet chocolate, sour cream, vanilla, almond, salt, bittersweet chocolate, heavy whipping cream, vanilla, cream

Taken from www.tasteofhome.com/recipes/bittersweet-chocolate-cheesecake/ (may not work)