Tiramisu Cheesecake

• 1/2 cup hazelnuts, toasted, 3 tbsp chopped
• 7 oz graham crackers
• 1/2 cup butter, melted
• 1 lb cream cheese, at room temperature
• 1 2/3 cups sour cream, at room temperature
• 3/4 cup powdered sugar
• 1/2 tbsp powdered gelatin, bloomed in 1/4 cup cold water for 5 mins
• 8 None Ladyfinger cookies
• 1/2 cup espresso, cooled
• 3 oz dark chocolate, melted

1. Grease and line a 9 inch springform pan with parchment paper. In a food processor, process whole hazelnuts and graham crackers to fine crumbs. Add butter and process until combined. Press into base of prepared pan. Chill for 15 mins. Clean food processor bowl.
2. Process cream cheese, sour cream and powdered sugar until smooth. Add 1/4 cup mixture to bloomed gelatin and gently heat, stirring until gelatin dissolves. Mix back into main cream cheese mixture. Process until combined.
3. Transfer 1/2 cheesecake batter to prepared pan. Arrange Ladyfingers over top. Drizzle coffee over cookies. Top with remaining batter and smooth surface. Drizzle melted chocolate over top in a swirling pattern. Sprinkle chopped hazelnuts over chocolate. Chill for 6 hours or overnight, until set.
4. Cut into wedges to serve.

hazelnuts, graham crackers, butter, cream cheese, sour cream, powdered sugar, powdered gelatin, ladyfinger cookies, espresso, chocolate

Taken from recipes-plus.com/api/v2.0/recipes/26341 (may not work)