Italian-Style Chocolate Hazelnut Cheesecake

Ingredients

Crust

• 1 cup reduced-fat whole wheat cracker, finely crushed (such as McVitie's brand or Carr's whole wheat crackers)
• 1 ounce fine-quality bittersweet chocolate, grated (no more than 60% cacao if marked)
• 1/4 cup unsalted butter, melted

Filling

• 1/2 lb fine-quality bittersweet chocolate, chopped (no more than 60% cacao if marked)
• 8 tablespoons unsalted butter, cut into pieces
• 18 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/4 teaspoon pure vanilla extract
• 2 large eggs
• 2/3 cup superfine sugar
• 1 cup hazelnuts, toasted loose skins rubbed off in a kitchen towel while still warm, and nuts chopped (4 1/2 ounces)

Directions

1. 1

   Crust:.

2. 2

   Combine all ingredients, then press onto bottom of springform pan.

3. 3

   Filling:.

4. 4

   Preheat oven to 325°F with rack in middle.

5. 5

   Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.

6. 6

   Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.

7. 7

   Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)

8. 8

   Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.).