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1
For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter.
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2
Stir well to combine.
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3
Press the mixture into the bottom of a 9-inch springform pan.
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4
Bake for 12 to 15 minutes.
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5
Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture.
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6
For the filling: In a stand mixer, beat the cream cheese.
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7
Scrape down the sides of the bowl several times.
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8
Add in the sugar and beat it some more; scraping down the sides once or twice.
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9
Add the eggs in one at a time, mixing in between each addition, until thoroughly combined.
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10
Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream.
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11
Wrap the bottom of the springform pan with aluminum foil.
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12
Scrape the filling onto the chocolate crust in the pan.
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13
Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan.
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14
Add enough hot water to the outer pan to come up halfway.
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15
Bake for 1 hour.
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16
The cheesecake should be set around the edges but still a little jiggly in the middle.
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17
Allow to set up overnight.
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18
Run a thin knife around the edge and open the springform pan.
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19
Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.
