Bittersweet Chocolate Cheesecake

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

Directions

• 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, serve with whipped cream and additional hazelnuts.
• Nutrition Facts
• 1 piece: 484 calories, 39g fat (21g saturated fat), 112mg cholesterol, 235mg sodium, 34g carbohydrate (24g sugars, 3g fiber), 8g protein.