费城乳酪蛋糕 Philadelphia Cheese Cake

Crust:
1 tbsp           Soft Butter
1)  To grease the cake pan

200 g           Chocolate Wafer Cookies, finely crushed
 1/3 cup        Butter (melted)
2)  Combine all the ingredients & press evenly oner the bottom of cake pan.

Filling:
250 g            Philadelphia Cheese, softened
    1 cup        Sugar
    2 tbsp       Unsweetened Coco Powder, sifted
A pinch         Salt

1)  Beat the ingredients till blended & smooth.

   4  nos         Large Eggs
1/3  cup         Hazelnut Liqueur
450 g             Bitter sweet Chocolate, melted
1/2  cup         Sour Cream

2)  Beat in egg one at a time.

3)  Then add in Hazelnut Liqueur, melted Bitter sweet Chocolate & Sour Cream, blend it.

4)  Pour into the prepared cake pan.  Bake at 180 C (350 F) for 45 till 55 minutes or centre is barely set.

5)  Cool completely. Keep in the refrigerator overnight (3 days) or freezer it can keep up to 1 month.

Topping:

1 cup sour cream, spread on top of the cake.
Curls Bitter sweet Chocolate, arrange it.
Icing sugar, sift the sugar on top.