Shelly's Recipe

HAZELNUT FRANGELICO AND CHOCOLATE MARBLED CHEESECAKE

Category: Cheesecake

Cooking spray
1 1/2 lbs. cream cheese, softened
1 cup sugar
4 large eggs
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
Pinch of salt
2 cups semisweet chocolate chips, melted
3 oz. Frangelico Liqueur
3 cups whipped cream
1 cup toasted hazelnuts, chopped
Crust:
2 cups graham cracker crumbs
1 cup skinned hazelnuts
1/4 cup sugar
4 Tbsp. unsalted butter, melted

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

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

Put cream cheese, sugar, eggs, lemon juice, vanilla and salt in 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 pan. Then pour in chocolate batter in circular pattern. Marble batters with toothpick. Bake for 40 minutes or until set. Let cool to room temperature. Refrigerate overnight.

To serve, top with whipped cream and toasted hazelnuts.