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1
Preheat oven to 375.
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2
Get a spring-form 8 or 9 pan.
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3
In food processor blend cookies and pecans until soft crumb texture, add in a little less than 1/3 c melted butter.
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4
Press into spring-form pan to create a crust; parchment paper can be helpful to prevent sticking.
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5
If crust is too oily, blot oil off with paper towel, if too dry, add any left over butter.
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6
Also you might not use all the crust mixture, that is ok.
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7
Use hand mixer (preferably) or food processor to blend the first 4 ingredients/amounts of cream cheese, cinnamon, eggs,vanilla.
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8
Pour over crust.
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9
It may be liquidy if using food processor, that is ok but may add 5 min cooking time.
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10
It will look thin and tart-like instead of a tall cake.
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11
Place in oven and bake 20 min or until toothpick inserted in the middle comes out mostly clean (moist but clan).
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12
WHILE COOKING use micro planer or grater to fine-grate the hazelnut-chocolate bar.
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13
ALSO WORK ON TOP LAYER (SEE BELOW).
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14
After 20 min/clean toothpick test, sprinkle chocolate over cake.
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15
For top layer, hand-mix sour cream, second amount of sugar, vanilla.
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16
When middle layer cake is done and chocolate covered, spoon on top the sour cream layer.
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17
Place back in oven and cook 5-10 minutes- top layer cannot pass the toothpick test, but it should look a little set on top.
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18
Cool overnight in refrigerator.
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19
Melt chocolate chips and use a whisk to decorate the top of the cake with chocolate squiggles.
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20
You may use all the chocolate, maybe not- it is to taste.
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21
Place back in refrigerator until chocolate hardens, then serve!
