Prizewinning Chocolate Cheesecake (Robert Pollard)

By LADONMANK

Ingredients

• 1-1/2 cups TEDDY GRAHAMS Chocolate Graham Snacks, finely crushed
• 3/4 cup PLANTERS Sliced Almonds, finely chopped
• 1/4 cup 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 Whipped Topping, thawed

Details

Servings 10
Preparation time 20mins
Cooking time 260mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX graham crumbs, nuts, butter and 1/2 tsp. vanilla until well blended; 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. Whisk stir in COOL WHIP; spoon into crust.

REFRIGERATE 4 hours.