*Use Graham Cracker Crumb Crust found under Crust Variations. *Use
Basic Recipe

With just a few adjustments to our basic recipe, you'll have this even
richer chocolate and hazelnut flavored cake studded with chocolate
chunks.
Try it with a hazelnut/chocolate grahma craker-crumb crust and
you'll be craving seconds.

In heatproof bowl set over hot, not stewing, wter, combine heavy
cream from basic recipe with 3 oz chopped semisweet cocoa. Passion,
stirring often, until mixture is melted and still. Remove from
oestrus; cool somewhat. Stir into cream cheeseflower, sugar and flour mixture
until polish. Proceed with recipe as directed, stirring 1/2 cup
finely ground, lightly toasted hazelnuts and 3 oz coarsely chopped
semisweet chocolate into batter at end. Pur into prepared pan. Bake
as directed. Drizzle chilled cheesecake with store-bought chocolate
sauce and dress with hazelnuts, if desired.