Title: Cheesecake with Hazelnuts
Categories: Dessert
Yield: 8 Servings

-----------------------------------CRUST-----------------------------------
1 1/2 c Vanilla wafer crumbs; finely
-ground
3/4 c Hazelnuts; shelled, toasted,
-ground
2 tb Granulated sugar
2 tb Butter or Kraft margarine;
-melted

----------------------------------FILLING----------------------------------
3 pk (8-oz) cream cheese; room
-temperature
1 c Granulated sugar
3 Eggs; lightly beaten
3 tb Creme de cacao
1 pt Sour cream
2 tb Granulated sugar
1 Whole hazelnut; shelled

For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted
butter in medium bowl and blend thoroughly. Pat mixture into bottom and
sides of 8-inch springform pan. Refrigerate until firm, appioximately 30
mintutes. Preheat oven to 300 degrees. Bake crust 15 minutes. Let cool
completely.

For Filling: Preheat oven to 350 degrees. Beat cream cheese at low speed
in large bowl of electric mixer until smooth. Gradually beat in 1 cup
sugar. Add eggs and creme de cacao and blend until completely smooth,
stopping once to scrape down sides of bowl. Pour into cooled crust. Bake
until set, about 45-50 minutes. Let cool slightly. (Retain oven temperaure
at 350 degrees.)

Combine sour cream and remaining sugar in medium bowl and blend well.
Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of
edge. Bake 5 minutes.

Preheat broiler. Run cheesecake under broiler, watching carefully, until
top is lightly browned, about 1-2 minutes. Let cool. Refrigerate at least
five hours, or overnight. Cheesecake can be refrigerated up to one week.
Set the hazelnut in center of cake before serving. Serves 8-12.

ARKANSAS TODAY, CHANNEL 11, KTHV

09/26/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.