Vanilla-Chocolate Swirl Hazelnut Cheesecake

• 2 medium prepared graham cracker crusts
• 2 lb Cream cheese- room temperature
• 2 cup sugar
• 2 large eggs- room temperature
• 2 tbsp Superior Vanilla Butter Nut flavor
• 1/2 tsp kosher salt

1. Preheat oven to 350F Fahrenheit.
2. Cream together in an electric mixer , 2 cups sugar 1/2 tsp salt, with two pounds of cream cheese.
3. Increase speed to high and beat until fluffy .
4. Add the eggs one at a time, scraping down bowl after each addition.
5. Continue to beat on high speed for about 3 minutes.
6. Turn mixer off.
7. Remove 1/3 of the mixture and put aside in a separate bowl.
8. Add 2-3 tbs Hershey's Coca Powder and 2 heaping tbs of Nutella.
9. Mix on medium speed until blended.
10. Pour plain batter into prepared graham cracker crusts, leaving room for the chocolate batter.
11. Spoon chocolate batter on top.
12. Use a teaspoon and pull the chocolate through the batter forming a swirl pattern.
13. Place pans in a water bath and bake for 40 minutes @ 350F Fahrenheit.
14. Turn oven off and crack the door.
15. Leave in oven for 15 minutes, remove and cool on a rack, avoiding drafts.
16. Place in refrigerator and cool.
17. Serves 6-8

graham cracker crusts, cream, sugar, kosher salt

Taken from cookpad.com/us/recipes/348554-vanilla-chocolate-swirl-hazelnut-cheesecake (may not work)