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Bittersweet Chocolate Cheesecake

I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty.

16 ServingsPrep: 20 min. + chilling Bake: 1 hour + cooling

Ingredients

1 cup chocolate wafer crumbs
1/2 cup finely chopped toasted hazelnuts
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
12 ounces bittersweet chocolate, melted and cooled
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Dash salt
GLAZE:
4 ounces bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Whipped cream and toasted chopped hazelnuts, optional

Directions

In a small bowl, combine the crumbs and hazelnuts; stir in butter.
Press onto the bottom of an ungreased 9-in. springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Add
chocolate. Add eggs; beat on low just until combined. Add sour
cream, extracts and salt; beat just until blended. Pour over crust.

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Bittersweet Chocolate Cheesecake (continued)

Directions (continued)

Place pan on a baking sheet.
Bake at 350° for 60-65 minutes or until the center is almost set.
Cool pan on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer. Refrigerate for 3 hours.
For glaze, in microwave, melt chocolate with cream; stir until
smooth. Remove from heat. Stir in vanilla. Spread glaze over top.
Refrigerate overnight. Garnish with whipped cream and hazelnuts if
desired. Yield: 16 servings.

Editor's Note: Semisweet baking chocolate may be substituted for the bittersweet chocolate.

Nutrition Facts: 1 slice equals 484 calories, 39 g fat (21 g saturated fat), 112 mg cholesterol, 235 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.