Hazelnut-Frangelico and Chocolate Marbled Cheesecake

By Hklbrries

Ingredients

• Filling:
• Cooking spray
• 1 1/2 pounds cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 2 cups semisweet chocolate chips, melted
• 3 ounces Frangelico liqueur
• 3 cups whipped cream
• 1 cup toasted hazelnuts, chopped
• Crust:
• 2 cups graham cracker crumbs
• 1 cup skinned hazelnuts
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, melted

Preparation

Step 1

Preheat oven to 350 F. Coat a 10-inch springform pan with cooking spray.

To prepare the crust, blend all ingredients in a food processor. Transfer to the pan and press to form a firm crust.

Place cream cheese, sugar, eggs, lemon juice, vanilla and salt in a food processor. Blend until smooth.

Remove half of batter to a bowl. Stir in melted chocolate. Add Frangelico to remaining batter.

Pour Frangelico batter into the pan. Then pour in chocolate batter in a circular pattern. Marble the batters with a toothpick.

Bake for 40 minutes, or until set. Let cool to room temperature. Refrigerate overnight.

To serve, top with whipped cream and toasted hazelnuts.