Cheesecake with Hazelnuts - vanilla wafer crumbs

Method

• For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted butter in medium bowl and blend thoroughly.
• Pat mixture into bottom and sides of 8-inch springform pan.
• Refrigerate until firm, approximately 30 minutes.
• Preheat oven to 300 degrees.
• Bake crust 15 minutes.
• Let cool completely.
• For Filling: Preheat oven to 350F (180C).
• Beat cream cheese at low speed in large bowl of electric mixer until smooth.
• Gradually beat in 1 cup sugar.
• Add eggs and creme de cocoa and blend until completely smooth, stopping once to scrape down sides of bowl.
• Pour into cooled crust.
• Bake until set, about 45 to 50 minutes.
• Let cool slightly.
• (Retain oven temperature at 350 degrees).
• Combine sour cream and remaining sugar in medium bowl and blend well.
• Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of edge.
• Bake 5 minutes.
• Preheat broiler.
• Run cheesecake under broiler, watching carefully, until top is lightly browned, about 1 to 2 minutes.
• Let cool.
• Refrigerate at least 5 hours, or overnight.
• Cheesecake can be refrigerated up to one week.
• Set the hazelnut in center of cake before serving.