1 recipe Hazelnut crust
1 lb. white baking bar with cocoa butter
4 (8 oz.) pkgs. cream cheese, softened
1/2 c. butter, softened
3 tbsp. hazelnut liqueur or milk
1 tbsp. vanilla
Dash ground nutmeg
4 eggs
1 egg yolk
2 (3 oz.) bars milk chocolate with hazelnuts or 4 (1 1/2 oz.) bars milk chocolate with almonds, chopped
Chocolate curls (opt.)

Butter sides of a 10" springform pan; press Hazelnut crust evenly over bottom of pan.

For filling, cook and stir baking bar over low heat until melted. In a large mixer bowl beat melted baking bar, cream cheese, butter, liqueur, 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 degree oven 60 to 65 minutes or until a knife inserted midway between center and edges come out clean. Cool 5 to 10 minutes on a wire rack. Loosen sides of cheese cake. Cool 30 minutes. Remove sides of pan. Cover, chill thoroughly. Top with chocolate curls before serving. Makes 16 servings.

HAZELNUT CRUST: Combine 1 (8 oz.) package hazelnuts or shortbread cookies, crushed and 3 tablespoons butter, melted.