Perugian-Style Chocolate Hazelnut Cheesecake Recipe | Epicurious

Ingredients

• 1/4 pound wheatmeal crackers finely crushed (about 1 cup)
• 1 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), grated
• 1/2 stick unsalted butter, melted
• 1/2 pound fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
• 1 stick unsalted butter, cut into pieces
• 1 pound 2 ounce cream cheese, at room temperature
• 1/2 cup sour cream
• 1/4 teaspoon pure vanilla extract
• 2 large eggs
• 2/3 cup superfine granulated sugar
• 1 cup hazelnuts (4 1/2 ounces), toasted loose skins rubbed off in a kitchen towel while still warm, and nuts chopped
• Equipment: a 10-inch springform pan
• Accompaniment: lightly sweetened whipped cream