Prizewinning Chocolate Cheesecake

• 1-1/2 cups bear-shaped chocolate graham snacks, finely crushed
• 3/4 cup PLANTERS Sliced Almonds, finely chopped
• 1/4 cup butter, melted
• 1 tsp. vanilla, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 jar (13 oz.) chocolate-hazelnut spread
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Mix graham crumbs, nuts, butter and 1/2 tsp.
2. vanilla until well blended; press onto bottom and up side of 9-inch pie plate.
3. Refrigerate until ready to use.
4. Beat cream cheese and sugar in large bowl with mixer until well blended.
5. Add hazelnut spread and remaining vanilla; mix well.
6. Whisk stir in COOL WHIP; spoon into crust.
7. Refrigerate 4 hours.

snacks, butter, vanilla, philadelphia cream cheese, sugar, chocolatehazelnut spread

Taken from www.kraftrecipes.com/recipes/prizewinning-chocolate-cheesecake-118035.aspx (may not work)