Ingredients
For crust:
1-1/4 cup ground chocolate wafers
1/4 cup ground hazelnuts
2 tbsp brown sugar
½ tsp hazelnut extract
3 tbsp melted unsalted butter
For Filling:
6 oz semisweet chocolate, chopped
4 tbsp unsalted butter
20 oz cream cheese, softened at room temperature
2 eggs
3 egg yolks
1 cup sugar
1 tsp hazelnut extract
For Mini Mousse Topping:
6 oz semisweet chocolate, chopped
1 tbsp Frangelica
2 1/3 cup heavy whipping cream
½ cup sugar
Garnish with chocolate curls
Preparation
Mix crust ingredients together in bowl, press into bottom of spring form pan and place in preheated 350 degree oven for 6 minutes. Remove from oven and let cool. When cool, lightly grease inside of pan. In double boiler over simmering water melt the chocolate and butter together, stirring until smooth, transfer to mixing bowl. Add cream cheese, eggs and yolks, sugar and hazelnut extract, beat until smooth and creamy, pour into spring form pan and place in hot oven to bake for 35 minutes or until set. Remove from oven and cool on wire rack. When completely cool, cover and place in refrigerator. For Mini Mousse Topping: In double boiler over simmering water melt the chocolate with the Frangelica and 1/3 cup of the cream, stirring until smooth, let cool. Beat remaining 2 cups whipping cream in clean, metallic bowl until stiff peaks form, fold in cooled chocolate and sugar, transfer contents to pastry bag and decoratively pipe mousse onto cheesecake, cover and chill until ready to serve. Garnish with chocolate curls, slice and serve.
