Coffee and Hazelnut Brittle Cheesecake

• 35 Mr. Christie's Chocolate Wafers, finely crushed (about 1-3/4 cups)
• 1-1/2 cups toasted skinned hazelnuts, coarsely chopped, divided
• 1/4 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1-3/4 cups sugar, divided
• 1 cup sour cream
• 4 eggs
• 1-1/2 tsp. Maxwell House Instant Coffee Original Roast
• 1/3 cup coffee-flavoured liqueur
• 1/4 cup water

1. Heat oven to 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of prepared pan.
4. Beat cream cheese and 3/4 cup sugar in large bowl with mixer until well blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Dissolve coffee granules in liqueur; stir into batter.
8. Pour over crust.
9. Bake 45 to 50 min.
10. or until centre is almost set.
11. Meanwhile, bring remaining sugar and water to boil in small saucepan on medium-high heat, stirring constantly.
12. Continue boiling, without stirring, 5 to 7 min.
13. or until syrup is thickened and begins to turn golden brown.
14. Remove from heat.
15. Stir in remaining nuts.
16. Spread onto parchment-covered baking sheet.
17. Cool cheesecake and nut brittle.
18. Refrigerate cheesecake 4 hours.
19. Use foil handles to lift cheesecake from pan before cutting to serve.
20. Break nut brittle into 16 pieces; place 1 on top of each cheesecake piece.

mr christies chocolate wafers, hazelnuts, butter, cream cheese, sugar, sour cream, eggs, maxwell, coffee, water

Taken from www.kraftrecipes.com/recipes/coffee-hazelnut-brittle-cheesecake-107633.aspx (may not work)