-
1
Toast nuts: Spread in baking pan.
-
2
Bake, in 350 oven, 8-10 minutes until lightly browned and papery skins begin to flake.
-
3
Turn hazelnuts out onto a towel and rub off skins.
-
4
Leave oven at 350.
-
5
Wrap foil over bottom and halfway up out side of 8-inch springform pan to keep butter from dripping out.
-
6
Lightly coat the 8-inch springform pan with cooking spray.
-
7
Crust: break crackers into a food processor.
-
8
Add hazelnuts, sugar and butter.
-
9
Process until fine crumbs form.
-
10
Press firmly over bottom and 1 1/2 inch up sides of prepared pan.
-
11
Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth.
-
12
On low speed, beat in sugar, cornstarch, vanilla, and sour cream, scrapping down sides of bowl often, until well blended.
-
13
Add eggs and egg whites; beat just until mixed.
-
14
Melt the chocolate chips according to the package directions.
-
15
Add 1 1/2 cups of cheese mixture and stir until well blended.
-
16
Stir pumpkin and spices into remaining cheese mixture until well blended.
-
17
Reserve 1/4 C; pour rest into crust.
-
18
Pour the chocolate mixture onto pumpkin pumpkin batter in a thick ring about 1/2 inch from sides of pan.
-
19
Top with dollops of reserved 1/4 C pumpkin batter.
-
20
Run a knife through both batters for a marble effect.
-
21
Don't overdo or the effect will be muddied.
-
22
Bake 1 hour 15 minutes or until wooden pick inserted 2 inches from center of cake comes out clean.
-
23
Carefully run a knife around inside edge of pan to release cake.
-
24
Cool on a wire rack, then cover and refrigerate in pan at least 4 hours or up to 1 week.
-
25
Can be frozen up to 3 months.
-
26
Thaw in refrigerator 2 days before serving.
-
27
To serve: remove pan sides.
-
28
Place on a serving plate.
