Triple Hazelnut Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1/2 cup chopped hazelnuts, toasted and divided
• 1 tablespoon light brown sugar
• 15 chocolate wafers
• 1 tablespoon vegetable oil
• 1 tablespoon instant coffee granules
• 1 tablespoon hot water
• 1 (16 ounce) container fat-free cottage cheese
• 1 (8 ounce) package fat free cream cheese
• 3/4 cup cocoa
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup chocolate hazelnut spread (nutella)
• 2 tablespoons cornstarch
• 2 tablespoons frangelico
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten

Recipe

• 1 preheat oven to 325.
• 2 place 1/4 cup hazelnuts, 1 tablespoon brown sugar and chocolate wafers in food processor.
• 3 process until finely ground.
• 4 add oil and process until moist.
• 5 press crumbs into bottom of a 9 inch springform pan coated with cooking spray.
• 6 wrap outside of pan with double layer of aluminum foil.
• 7 combine instant coffee granules and 1 tablespoon hot water in small bowl.
• 8 place cheeses in food processor and process until smooth.
• 9 add coffee mixture, cocoa and next 6 ingredients and process until well blended.
• 10 add eggs.
• 11 process until smooth.
• 12 pour mixture into pan.
• 13 place pan in a large baking pan.
• 14 add hot water to baking pan to a depth of 1 inch.
• 15 bake at 325 for one hour until cheesecake barely moves when pan is touched.
• 16 remove from oven and run knife around outside edge.
• 17 cool to room temperature.
• 18 cover and chill at least 8 hours.
• 19 remove from pan and sprinkle with 1/4 cup hazelnuts.