I made this cheesecake in a 9″ heart shape springform pan. A round shape 9″ pan can be used. Frangelico is a hazelnut liqueur.
11/2 cups graham cracker crumbs
6 T butter
3 T sugar
2 T Frangelico, if desired
Mix melted butter with graham cracker crumbs and bake 350 degree oven for 7 – 10 minutes until golden brown. Cool and prepare cheesecake.
3 8-ounce packages of cream cheese, room temperature
3/4 cup sugar
3 eggs, room temperature
1 t almond extract
1/4 cup Frangelico liqueur, if not using add additional 1 t almond extract and decrease flour to 3 tablespoons
1/4 cup flour
***1/2 cup Nutella to be added later
Preheat oven to 325 degrees. Beat cream cheese, sugar and eggs on low until incorporated. Add eggs, one at a time. Add Frangelico, almond extract and flour. Mix until combined. Divide batter in half.
Add 1/2 cup Nutella to one half of the batter. Stir to incorporate. Pour over cooled crust. Pour the white cheese cake mixture over the chocolate. Bake for 50 – 60 minutes until set. Remove from oven and allow cheesecake to cool to room temperature. Refrigerate once it’s room temperature. Let chill in fridge for a couple of hours.
Warm 1/2 cup Nutella in microwave for about 30 seconds. Spread on top of cheesecake. Keep in refrigerator until serving. Additional garnishes can be sliced strawberries , whipped cream and holiday sprinkles.