Chocolate Hazelnut Cheesecake

• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, divided
• 1-1/4 cups finely crushed vanilla wafers (about 40)
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1/4 cup toasted hazelnuts

1. Heat oven to 350F.
2. Melt 4 oz.
3. chocolate according to package directions; cool.
4. Meanwhile, mix vanilla, crumbs and butter; press onto bottom of 9-inch springform pan.
5. Beat cream cheese and sugar in large bowl with mixer until blended.
6. Add chocolate; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
8. Fold in nuts.
9. Pour over crust.
10. Bake 45 to 50 min.
11. or until centre is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.
14. Top with chocolate curls made from remaining chocolate (see tip).

chocolate, vanilla wafers, butter, cream cheese, sugar, eggs, hazelnuts

Taken from www.kraftrecipes.com/recipes/chocolate-hazelnut-cheesecake-173741.aspx (may not work)