Chocolate Raspberry Hazelnut Cheesecake
3/4 C. hazelnuts roasted
1 9 oz. package chocolate wafer cookies
1/4 C. sugar
1/2 C. melted butter
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 350°F. for 10 minutes. Cool.
1 1/2 C. hazelnuts
24 oz. cream cheese
1 C. sugar
12 oz. sour cream
1 T. unsweetened cocoa powder
1 t. vanilla
10 oz. semi-sweet chocolate melted
Grind the hazelnuts in the food processor. Set aside. Melt semi-sweet 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 350°F. or until cheesecake is set. Cool and top with raspberry glaze. Chill.
Top with Raspberry Glaze.
2 12 oz. packages frozen raspberries
1/2 C. sugar
3 T. cornstarch
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.