Prizewinning Chocolate Cheesecake

By jennifergooding

Ingredients

• 3/4 cup PLANTERS Sliced Almonds, finely chopped
• 1-1/2 cups TEDDY GRAHAMS Chocolate Graham Snacks, processed in food processor until finely chopped
• 1/4 cup (1/2 stick) butter, melted
• 1 tsp. vanilla, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 jar (13 oz.) chocolate-hazelnut spread
• 1 tub (8 oz.) COOL WHIP, thawed (optional)

Details

Servings 10
Adapted from kraftrecipes.com

Preparation

Step 1

MIX nuts, graham crumbs, butter and 1/2 tsp. vanilla; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Gently stir in COOL WHIP. Spoon into crust.

REFRIGERATE 4 hours before serving.