| | 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 | ts | 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 |
