Stephen Ceideburg —–CRUST—– 1 c All-purpose flour

1/2 c Granulated sugar

6 tb Unsalted butter *

1/2 c Chopped walnuts

3 oz Chopped bittersweet or

-semisweet chocolate 1 Egg yolk

1 tb Whipping cream

Vegetable oil —–FILLING—– 2 lb Cream cheese, softened

1 c Firmly packed brown sugar

5 Eggs, at room temperature

3/4 c Sour cream

3 tb All-purpose flour

1 t Vanilla

1/8 ts Almond extract

4 oz Bittersweet or semisweet

-chocolate, chopped —–TOPPING—– 1 c Sour cream, softened

1/3 c Firmly packed brown sugar

—–GLAZE—– 1/2 c Whipping cream

3 oz Bittersweet or semisweet

-chocolate, chopped

* chilled and cut in small cubes To make crust: Preheat the oven to 350 degrees. Mix flour and sugar, and cut in the butter until the mixture resembles coarse crumbs. Add the nuts and chocolate. In a separate bowl, mix the egg yolk and cream. Add to the crumb mixture and stir until moistened. Oil a 10-inch springform pan. Pat the mixture into the bottom of the pan. Bake for 15 minutes. Cool. Reduce oven temperature to 325 degrees. To make filling: Using an electric mixer, beat the cream cheese and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, vanilla, almond extract and chopped chocolate. Pour into crust- lined pan and bake for 1 hour or until center moves slightly. To make topping: Mix sour cream with brown sugar and pour over cheesecake. Return to oven and bake 15 minutes longer. Cool completely, then refrigerate overnight. To make glaze: Heat the whipping cream over medium heat, add the chopped chocolate and stir until smooth. Cool to room temperature, then drizzle over cheesecake. From Lakehouse Restaurant, Lake Oswego. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg

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