Chocolate Hazelnut Swirl Cheesecake

• Crust
• 1 cup flour
• 1/3 cup packed brown sugar
• 1/3 cup butter
• 1/2 cup toasted hazelnuts
• Filling
• 2 (8 ounce) packages cream cheese, softened
• 1 (10 ounce) can regular sweetened condensed milk (such as Eaglebrand) or (10 ounce) can low fat sweetened condensed milk (such as Eaglebrand)
• 3 eggs
• 1/4 cup lemon juice
• 2/3 cup chocolate hazelnut spread (such as Nutella)

1. For the Crust: Combine flour& sugar, cut in butter until mixture is crumbly.
2. Stir in nuts, press firmly on bottom of a greased 9 inch springform pan.
3. Bake in a pre-heated 350 degree oven for 12 minutes.
4. Remove from oven& reduce oven temperature.
5. to 300 degrees.
6. For Filling: Beat cream cheese until fluffy, gradually beat in sweetened condensed milk.
7. Add eggs& lemon juice, beating until smooth.
8. Measure out 1 1/2 cups batter, stir in hazelnut spread.
9. Spoon about 1 1/2 cups of the yellow batter over baked crust.
10. Top with about 1 cup of the chocolate hazelnut batter.
11. Repeat layering.
12. With a spatula or knife, swirl batter to marble cake, being careful not to break crust.
13. Bake at 300 for 40-50 minutes.
14. or until set.
15. Cool completely on wire rack.

crust, flour, brown sugar, butter, hazelnuts, filling, cream cheese, regular sweetened condensed milk, eggs, lemon juice, chocolate hazelnut spread

Taken from www.food.com/recipe/chocolate-hazelnut-swirl-cheesecake-74105 (may not work)