Hazelnut Crust: 1 8 ounce pkg. hazelnut or shortbread cookies — crushed
3 tablespoons margarine or butter — melted
Filling: 1 pound white baking bar with cocoa butter
32 ounces cream cheese — softened
1/2 cup margarine or butter — softened
3 tablespoons hazelnut liqueur — or milk
1 tablespoon vanilla
1 dash ground nutmeg
4 eggs
1 egg yolk
2 3 oz. bars milk chocolate with hazelnuts — chopped OR
4 1 1/2 oz. milk chocolate with almond bars — chopped
Chocolate Curls — optional
Butter sides of a 10″ springform pan. Combine crust ingredients. Press Hazelnut Crust evenly over bottom of pan. Place pan in a shallow baking pan. For filling, cook and stir bakined bar over Low heat until melted. In a large mixer bowl, beat melted bar, cream cheese, margarine or butter, luqueur, vanilla and nutmeg until well mixed. Add eggs and egg yolk. Beat on Low speed, just until mixed. Stir in milk chocolate. Pour into crust. Bake in a 350 F. oven for 60-65 minutes or until knife inserted midway between center and edge comes out clean. Cool for 5-10 minutes on a wire rack. Loosen sides of cake from pan. Cool for 30 minutes. Remove sides of pan. Cover and chill thoroughly. Top with chocolate curls before serving.