Cafe au Lait Cheesecake

• 1 1/2 cups (375 mL) chocolate sandwich cookie crumbs
• 1/4 cup (50 mL) packed light brown sugar
• 1 tsp (5 mL) instant espresso powder
• 1/2 tsp (2 mL) ground cinnamon
• 1/3 cup (75 mL) unsalted butter, melted
• 2 tbsp (25 mL) milk
• 1 1/2 tsp (7 mL) instant espresso powder
• 2 tbsp (25 mL) unsalted butter
• 2 packages (each 8 oz/250 g) Neufchatel cheese (see Notes)
• 1 package (8 oz/250 g) cream cheese, softened
• 2/3 cup (150 mL) granulated sugar
• 4 eggs
• 1/4 cup (50 mL) milk
• 1/3 cup hazelnuts, toasted (see Notes) and chopped 75 mL
• 2 tbsp (25 mL) coffee-flavored liqueur
• Coffee-Flavored Syrup
• 1/3 cup (75 mL) hazelnuts, toasted and chopped
• 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

1. Preheat oven to 350F (180C)
2. Crust: In a bowl, combine crumbs, brown sugar, espresso powder, cinnamon and butter.
3. Press into bottom of cheesecake pan and freeze.
4. Filling: In a saucepan, heat 2 tbsp (25 mL) milk, espresso powder and butter until butter melts.
5. Set aside.
6. In a mixer bowl fitted with paddle attachment, beat Neufchatel cheese, cream cheese and sugar on medium-high speed until very smooth, for 3 minutes.
7. Add eggs, one at a time, beating after each addition.
8. Reduce to low speed and mix in milk, hazelnuts, liqueur and espresso mixture.
9. Pour over frozen crust, smoothing out to sides of pan.
10. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
11. Let cool in pan on a wire rack for 2 hours.
12. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
13. Decoration: Place a slice on a plate.
14. Pour 2 tbsp (25 mL) Coffee-Flavored Syrup on top and sprinkle with hazelnuts.

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Taken from www.cookstr.com/recipes/cafeacute-au-lait-cheesecake (may not work)