Belgian Truffle Cheesecake

BELGIAN TRUFFLE CHEESECAKE

CRUST:
1T butter, softened
1 pkg (200g) chocolate wafer cookies, finely crushed
1/3c butter, melted
FILLING:
3 pkgs (250g) cream cheese
1c sugar
2T unsweetened cocoa, sifted
pinch of salt
4 large eggs
1/3c hazelnut liqueur
1lb bittersweet chocolate, melted
1/2c sour cream
TOPPING:
1c sour cream
bittersweet chocolate curls
icing sugar

CRUST: Brush sides of 10" springform pan with soft butter to within 1/2" from top of pan. Combine wafercrumbs and melted butter; press mixture evenly over bottom and up sides to within 1/2" of the top of the pan. Refrigerate while preparing filling. FILLING: Beat softened cream cheese, sugar, cocoa and salt until blended and smooth. Beat in liqueur, then melted chocolate. Blend in sour cream. Pour into prepared pan; smooth top. Bake at 350F for 45-55 minutes or just until centre is barely set. Cool completely on wire rack, then refrigerate overnight. (Can refrigerate for 3 days, or in can be held in freezer for up to 1 month.) TOPPING: Run sharp knife around edge of cake to loosen; remove pan rim. Spread top of cake with sour cream. Arrange chocolate curls on top. Sieve icing sugar over curls.