Layered Hazelnut Cheesecake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups crushed vanilla wafers
• 1/4 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 3/4 cups sugar
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 4 ounces finely copped hazelnuts, toasted
• 1/3 cup semi-sweet chocolate chips, melted
• 2/3 cup vanilla chips or 2/3 cup chocolate chips
• 3 tablespoons water
• 1 teaspoon light corn syrup
• 1/2 teaspoon instant coffee granules
• 1/4 cup chopped hazelnuts, toasted

Recipe

• 1 in a bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9 inch springform pan.
• 2 in a large mixing bowl, beat the cream cheese and sugar until smooth.
• 3 add the eggs and vanilla; beat on low speed just until combined.
• 4 divide batter into thirds.
• 5 into one portion, stir in hazelnuts.
• 6 pour over crust.
• 7 refrigerate for 20 minutes or until set.
• 8 into second portion, gradually tir in melted chocolate.
• 9 spoon over bottom layer.
• 10 refrigerate for 45 minutes or until set.
• 11 spoon remaining batter over top.
• 12 place pan on a baking sheet.
• 13 bake at 350 for 50-60 minutes or until center is almost set.
• 14 cool on a wire rack for 10 minutes.
• 15 carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• 16 cover and refrigerate overnight.
• 17 for topping, combine vanilla chips, water, corn syrup and coffe granules in a saucepan; cook and stir over low heat until smooth.
• 18 cool to room temperature.
• 19 remove sides of springform pan.
• 20 serve cheesecake with topping; garnish with hazelnuts.
• 21 refrigerate leftovers.