5.0
(2)
Your folders
Your folders

Export 14 ingredients for grocery delivery
Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan., Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours. , For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, serve with whipped cream and additional hazelnuts.
Your folders

356 viewscooking.nytimes.com
5.0
(745)
Your folders

299 viewscooking.nytimes.com
5.0
(108)
Your folders

274 viewstaste.com.au
3.8
(6)
120 minutes
Your folders

242 viewsthemessybaker.com
1 hours
Your folders

633 viewsbonappetit.com
4.1
(11)
Your folders
65 viewsinagarteneats.com
35 minutes
Your folders

309 viewstaste.com.au
45 minutes
Your folders

370 viewscooking.nytimes.com
5.0
(629)
Your folders

1232 viewscooking.nytimes.com
4.0
(1.0k)
Your folders

225 viewsfoodandwine.com
4.0
(3.0k)
Your folders

200 viewsweightwatchers.com
4 minutes
Your folders

829 viewscooking.nytimes.com
5.0
(1.8k)
Your folders

231 viewsnourish.schnucks.com
Your folders

312 viewstaste.com.au
4.1
(20)
90 minutes
Your folders
438 viewsiambaker.net
5.0
(21)
80 minutes
Your folders

241 viewstasteofhome.com
4.8
(25)
40 minutes
Your folders

724 viewspreppykitchen.com
5.0
(33)
60 minutes
Your folders

446 viewsbakingamoment.com
5.0
(6)
80 minutes
Your folders

326 viewsbbcgoodfood.com