INGREDIENTS

INSTRUCTIONS

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,
appioximately 30 mintutes. Preheat oven to 300 degrees. Bake crust 15
minutes. Let cool completely.  For Filling: Preheat oven to 350
degrees. 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 cacao and blend until  completely smooth, stopping once to scrape
down sides of bowl. Pour  into cooled crust. Bake until set, about
45-50 minutes. Let cool  slightly. (Retain oven temperaure 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 1-2 minutes. Let cool.  Refrigerate at least five hours,
or overnight. Cheesecake can be  refrigerated up to one week. Set the
hazelnut in center of cake  before serving. Serves 8-12.  ARKANSAS
TODAY, CHANNEL 11, KTHV  "COOKING WITH DON BINGHAM"  From a collection
of my mother's (Judy Hosey) recipe box which  contained lots of her
favorite recipes, clippings, etc.  Downloaded  from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 170
Total Fat: 19.7g
Cholesterol: 99.7mg
Sodium: 73mg
Potassium: 182.3mg
Carbohydrates: 35.1g
Fiber: 1.2g
Sugar: 33.4g
Protein: 5.2g