Chocolate, Hazelnut and Coffee Cheesecake

• 1 cup chocolate cookie baking crumbs
• 1/4 cup finely chopped toasted hazelnuts
• 1 Tbsp. Maxwell House Instant Coffee Original Roast, divided
• 1/4 cup butter, melted
• 5 Tbsp. hazelnut-flavored liqueur, divided
• 2 cups Philadelphia Brick Cream Cheese, softened
• 1 cup Philadelphia Chocolate Cream Cheese Product
• 3/4 cup sugar
• 3 eggs
• 1/4 cup whipping cream
• 6 oz. Baker's Semi-Sweet Chocolate, chopped

1. Heat oven to 325 degrees F.
2. Mix baking crumbs, nuts, 1 tsp.
3. coffee and butter; press onto bottom of 9-inch springform pan.
4. Microwave 3 Tbsp.
5. liqueur in small microwaveable bowl on HIGH 15 sec.
6. Add remaining coffee; stir until dissolved.
7. Beat cream cheese, cream cheese product and sugar in large bowl with mixer until blended.
8. Add liqueur mixture; mix well.
9. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
10. Bake 45 to 50 min.
11. or until centre is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.
14. Microwave cream and remaining liqueur in microwaveable bowl on HIGH 45 sec.
15. Add chopped chocolate; stir until melted.
16. Drizzle over cheesecake.

chocolate cookie baking crumbs, hazelnuts, maxwell, butter, hazelnutflavored liqueur, cream cheese, philadelphia chocolate cream cheese, sugar, eggs, whipping cream, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-hazelnut-coffee-cheesecake-170381.aspx (may not work)