Hazelnut Fudge Cheesecake
1-1/4 cups chocolate cookie crumbs
3 tablespoons butter
1 cont. (32 oz.) ricotta cheese
1-1/4 cups sugar
1/2 cup unsweetened cocoa powder
3 tablespoons flour
1 teaspoon vanilla
1 cup sour cream
1/2 cup chopped hazelnuts
Lightly grease an 8 or 9-inch springform pan. Combine cookie crumbs and butter; mix well. Press evenly over bottom and one-inch up sides of pan. Chill while preparing filling.
In large bowl of electric mixer, beat ricotta cheese at high speed, gradually blending in sugar, then eggs. Reduce speed to low; add cocoa, flour and vanilla until blended. Add sour cream, blend at low speed until
smooth. Stir in hazelnuts. Pour mixture into crust.
Bake at 350ºF until the cake sets, about 1 hour and 15 minutes. Remove from oven and cool completely on a wire rack. Chill in refrigerator for 8 hours or overnight. Remove sides of pan. To serve, cut in wedges; garnish as desired.