Perugian-Style Chocolate Hazelnut Cheesecake

Name: Perugian-Style Chocolate Hazelnut Cheesecake
Yield: Makes 6 to 10 servings
Ingredients: 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), toasted loose skins rubbed off in a kitchen towel while still warm, and nuts chopped; Accompaniment: lightly sweetened whipped cream

Perugian-Style Chocolate Hazelnut Cheesecake was pinched from <a href="http://www.epicurious.com/recipes/food/views/Perugian-Style-Chocolate-Hazelnut-Cheesecake-242036" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1/4 pound wheatmeal crackers finely crushed (about 1 cup)

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1 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), grated

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1/2 stick unsalted butter, melted

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1/2 pound fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped

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1 stick unsalted butter, cut into pieces

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1 pound 2 ounce cream cheese, at room temperature

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1/2 cup sour cream

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1/4 teaspoon pure vanilla extract

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2 large eggs

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2/3 cup superfine granulated sugar

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1 cup hazelnuts (4 1/2 ounces), toasted loose skins rubbed off in a kitchen towel while still warm, and nuts chopped

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Accompaniment: lightly sweetened whipped cream

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