Chocolate Raspberry Hazelnut Cheesecake
3/4 cups hazelnuts, roasted
1 pkg. (9 oz.) chocolate wafer cookies
1/4 cup sugar
1/2 cup melted butter
1-1/2 cups hazelnuts
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
12 ounces sour cream
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla
10 ounces semisweet chocolate, melted
2 pkg. (12 oz. each) frozen raspberries
1/2 cup sugar
3 tablespoons cornstarch
Crust: Chop hazelnuts coarsely in the food processor. Add cookie wafers and process until fine crumbs form. Add sugar and melted butter and process until it is mixed together. Press cookie crumb mix on bottom and sides of a 9-inch springform pan. Bake at 350ºF. for 10 minutes. Cool.
Filling: Grind the hazelnuts in the food processor. Set aside. Melt semisweet chocolate. Blend cream cheese and sugar until mixed well and fluffy. Add sour cream, eggs, cocoa powder and vanilla. Add melted
chocolate and hazelnuts. Pour into crust.
Bake for 1 hour at 350ºF. or until cheesecake is set. Cool and top with raspberry glaze. Chill.
Glaze: Add raspberries and sugar to a saucepan. Bring to a boil. Stir in cornstarch mixed with a little water and stir until thicken. Cool and pour on top of cheesecake.