-
1
Position rack in center of oven and preheat to 325F.
-
2
Lightly butter 9-inch springform pan.
-
3
Finely grind cookies, nuts and sugar in processor.
-
4
Add butter and process until well blended.
-
5
Press crumb mixture into bottom and 1 inch up sides of pan.
-
6
Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly.
-
7
Remove from heat.
-
8
Using electric mixer, beat cream cheese in large bowl until light and fluffy.
-
9
Gradually beat in sugar.
-
10
Add eggs 1 at a time, beating well after each addition.
-
11
Add sour cream and remaining 3 ingredients and beat until just blended.
-
12
Pour half of batter into medium bowl.
-
13
Add melted chocolate to batter in medium bowl and mix well.
-
14
Pour all but 2 tablespoons chocolate batter into prepared crust.
-
15
Cover with plain batter.
-
16
Using tip of knife, swirl batters together.
-
17
Drizzle remaining 2 tablespoons chocolate batter over.
-
18
Bake until tester inserted in center comes out clean, about 1 hour (cake may crack).
-
19
Cool completely on rack.
-
20
Cover with plastic and refrigerate overnight.
-
21
(Can be prepared 2 days ahead.)
-
22
Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla in medium bowl until smooth.
-
23
Transfer to pastry bag fitted with medium star tip.
-
24
Pipe decorative border around edge of cake.
-
25
(Can be prepared 8 hours ahead.
-
26
Chill.)
