Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

%%%%%%%%%%%%%%%%%%% 1 ea 200 gram pkg chocolate
%%%%% CRUST %%%%% -wafer cookies, finely
%%%%%%%%%%%%%%%%%%% -crushed
1 T Soft butter 1/3 c Butter, melted

Brush sides of 10 inch springform pan with soft butter to within 1/2
inch from top of pan. Combine wafer crumbs and melted butter. Press
mixture evenly over the bottom and up sides to within 1/2 inch of the
topof pan. Refrigerate while preparing filling. %%%%%%%%%%%%%%%%%%%%%
%%%%% FILLING %%%%% %%%%%%%%%%%%%%%%%%%%% 750 gram cream cheese,
softened 1 cup sugar 2 tbsp sifted unsweetened cocoa pinch of salt 4
largeeggs 1/3 cup hazelnut liqueur 1 lb bittersweet chocolate, melted
1/2 cup sour cream Beat softened cream cheese, sugar, cocoa and salt
until blended and smooth. Beat in eggs one at a time. Beat in
liqueur, then melted chocolate. Blend in sour cream. Pour into
prepared pan, smooth top. Bake at 350F for 45-55 minutes or just
until center is barely set. Cool completely on wire rack, then
refrigerate overnight. Can be refrigerated for 3 days or can be held
in freezer for up to 1 month. %%%%%%%%%%%%%%%%%%%%% %%%%% TOPPING
%%%%% %%%%%%%%%%%%%%%%%%%%% 1 cup sour cream bittersweet chocolate
curls icing sugar To Serve: run sharp knife around edge of cake to
loosen. Remove pan rim. Spread top of cake with sour cream. Arrange
chocolate curls on top. Sieve icing sugar over curls. Makes about 16
servings. Origin: Philadelphia Cream Cheese Ad, Chatelaine Dec/89.
Shared by: Sharon Stevens, Dec/94.

Submitted By SHARON STEVENS On 12-19-94

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