Recipe courtesy of Lulu's Chocolate Bar
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Total:
13 hr 45 min
Prep:
30 min
Inactive:
12 hr
Cook:
1 hr 15 min
Yield:
8 servings
Level:
Easy
Total:
13 hr 45 min
Prep:
30 min
Inactive:
12 hr
Cook:
1 hr 15 min
Yield:
8 servings
Level:
Easy

Ingredients

Chocolate Crust: 
Filling:
Garnish:

Directions

Watch how to make this recipe.

For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture. 

For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream. 

Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle. 

Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.

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