1 cup flour
1/2 cup chopped nuts
6 tablespoons brown sugar
6 tablespoons softened butter
Combine ingredients in mixer and blend until smooth. Press into greased 9-inch springform pan. Bake at 375 for 10 minutes and set aside.
2 pounds cream cheese, softened
1 teaspoon vanilla sugar
1 1/2 cups sugar
3/4 cup ground filberts
1/8 teaspoon almond extract
2 ounces bittersweet chocolate
Mix cream cheese until smooth, adding vanilla sugar, sugar, and eggs one at a time. Remove 2 cups cheese batter; mix with ground filberts and almond extract. Pour onto crust and level with metal beveled spatula. Freeze for one hour. Melt chocolate. Remove another 2 cups cheese mixture and add to melted chocolate. Pour over filbert layer, leveling well. Freeze for 20 minutes. Pour remaining cheese mixture onto chocolate layer. Half fill 10x13-inch aluminum pan with water. Wrap bottom of springform pan with heavy-duty aluminum pan with water. Wrap bottom of springform pan with heavy-duty aluminum foil and place in water. Bake at 350 for 2 hours. Let cool for another 2 hours in oven without opening door. Refrigerate for at least 6 hours.
1 (3 1/2-ounce) bar white milk chocolate
1 1/2 teaspoons coffee (liquid)
3 teaspoons water
1 teaspoon light corn syrup
Melt all ingredients over low heat until dissolved. Remove sides of springform pan. Pour topping over cake, allowing it to drizzle down sides. Decorate with chocolate curls.
Editor's Extra: To make vanilla sugar, bury two vanilla beans in one pound of granulated or confectioners' sugar. Store in airtight container for about a week.
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