Hazelnut-Chocolate Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1/2 cup finely chopped hazelnuts
• 2 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1/4 cup hazelnut-flavored liqueur
• 3 eggs
• 1 cup COOL WHIP Whipped Topping, thawed
• 16 whole hazelnuts, toasted

1. Heat oven to 325F.
2. Mix graham crumbs, chopped nuts and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Beat cream cheese and sugars in large bowl with mixer until blended.
5. Add chocolate and liqueur; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 55 min.
9. to 1 hour 5 min.
10. or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate cheesecake 4 hours.
13. Top with COOL WHIP and whole nuts just before serving.

graham cracker crumbs, hazelnuts, butter, philadelphia cream cheese, brown sugar, granulated sugar, chocolate, hazelnutflavored liqueur, eggs, hazelnuts

Taken from www.kraftrecipes.com/recipes/hazelnut-chocolate-cheesecake-156921.aspx (may not work)