Hazelnut and Chipped Chocolate Cheesecake

Recipe View 20 mins **Prepare the Crust (20 minutes):** Finely chop 1/3 cup of the semisweet chocolate chips using a blender or food processor. In a small mixing bowl, combine the chopped chocolate, vanilla wafer crumbs, ground hazelnuts, 2 tablespoons of granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand. Press the mixture firmly onto the bottom and up the sides of a 9-inch springform pan. Bake in a preheated oven at 300°F (150°C) for 15 minutes. Let cool completely.

Recipe View 20 mins **Make the Cheesecake Filling (20 minutes):** In a large bowl, beat the softened cream cheese until light and fluffy. Gradually add 1 cup of granulated sugar and mix well until smooth. Add the beaten eggs and 3 tablespoons of hazelnut liqueur; mix until just combined. Coarsely chop 1 cup of the semisweet chocolate chips and gently fold them into the cream cheese mixture. Pour the batter evenly into the cooled crust.

Recipe View 1 hrs 45 mins **Bake the Cheesecake (1 hour 45 minutes):** Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar. This helps prevent cracking. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, remove the outer ring from the springform pan.

Recipe View 20 mins **Prepare the Chocolate-Covered Hazelnuts (20 minutes):** Melt 2/3 cup of the semisweet chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Dip each of the 13 whole hazelnuts halfway into the melted chocolate, allowing the excess chocolate to drip off. Place the chocolate-dipped hazelnuts on a waxed paper-lined plate and chill in the refrigerator until the chocolate is set.

Recipe View 5 mins **Make the Chocolate Hazelnut Glaze (5 minutes):** To the remaining melted chocolate, add the sour cream and 1 tablespoon of hazelnut liqueur. Mix until smooth and glossy. Spread the glaze evenly over the top of the cooled cheesecake. Garnish with the chocolate-dipped hazelnuts.

Recipe View 2 hrs **Chill and Serve (2 hours):** Refrigerate the cheesecake for at least 2 hours before serving to allow the glaze to set completely. Slice and enjoy!