- 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
- Combine all ingredients, then press onto bottom of springform pan.
- Preheat oven to 325°F with rack in middle.
- Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.
- Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.
- Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)
- Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.)