Chop hazelnuts coarsely in the food processor.
Add cookie wafers and process until fine crumbs
form. Add sugar and melted butter and process
until it is mixed together. Press cookie crumb
mix on bottom and sides of a 9 inch springform
pan. Bake at 350ºF for 10 minutes. Cool.
Grind the hazelnuts in the food processor. Set
aside. Melt semi-sweet chocolate. Blend cream
cheese and sugar until mixed well and fluffy.
Add sour cream, eggs, cocoa powder and vanilla.
Add melted chocolate and hazelnuts. Pour into
for 1 hour at 350ºF or until cheesecake
is set. Cool and top with raspberry glaze. Chill.
with Raspberry Glaze.
Add raspberries and sugar to a saucepan. Bring
to a boil. Stir in cornstarch mixed with a little
water and stir until thicken. Cool and pour
on top of cheesecake.