Serves 10
Crust
2 c. chocolate wafer crumbs
1⁄4 c. toasted hazelnuts, finely chopped (optional)
1⁄4 c. granulated sugar
1⁄2 c. melted butter
Filling
12 oz. semisweet chocolate
1-1⁄2 lb. cream cheese, three 8-oz pkgs
1 c. granulated sugar
3 eggs
1 tsp. vanilla extract
1 c. sour cream
Glaze
4 oz. semisweet chocolate
1⁄4 c. whipping cream
1. Preheat oven to 350˚F.
2. Combine chocolate wafer crumbs, nuts, sugar and butter. Mix well. Press mixture firmly over the bottom of a 10-in springform pan. Chill for 30 minutes.
3. Break chocolate squares and melt 12 oz. of the chocolate in the top of a double boiler over simmering water, stirring constantly. Remove from heat and cool slightly.
4. In a large bowl, beat cream cheese until very smooth. Beat in sugar. Add melted chocolate and eggs one at a time. Add vanilla and sour cream and stir until well blended.
5. Pour mixture into pan and bake for 50 to 55 minutes.
6. Remove from oven and run a knife around inside edge of pan. Cool on a rack. Refrigerate.
7. To make the glaze, melt 4 oz. of chocolate with whipping cream in double boiler over simmering water and stir until smooth. Cool slightly. Spread over top of cake. Swirl with a knife to create a decorative pattern. Refrigerate.
8. To serve, garnish with a few fresh raspberries.
