This Chocolate Hazelnut Swirl Cheesecake is for serious chocophiles. Imagine the hazelnut spread on a bed of crunchy nuts and a piping hot cup of coffee – it's a sweet temptation.

Preparation

CRUST

COMBINE flour and sugar in mixing bowl.

Cut in butter until mixture is crumbly.

Stir in nuts.

Press mixture firmly on bottom of greased 9" (23 cm) springform pan.

BAKE at 350°F (180°C) for 12 minutes.

Remove from oven. REDUCE oven temperature to 300°F (150°C).

FILLING

BEAT cream cheese in large bowl on medium speed of electric mixer until smooth.

Gradually beat in can sweetened condensed milk.

Add eggs and lemon juice, beating until smooth.

MEASURE 1 1/2 cups (375 mL) batter into mixing bowl. Stir in hazelnut spread.

SPOON half the yellow batter (about 1 1/2 cups/375 mL) over crust. Top with half the chocolate batter (about 1 cup/250 mL). Repeat layering.

With small metal spatula, swirl batter to marble cake, being careful not to break crust.

BAKE at 300°F (150°C) for 40 to 50 minutes, or just until set. Cool completely on wire rack.

Nutrient Content Per Portion Energy 447 Cal Protein 9.9 g Fat 31 g Polyunsaturates 1.3 g Monounsaturates 9.3 g Saturates 15 g Cholesterol 124 mg Carbohydrate 42 g Dietary fibre 0.4 g Sodium 249 mg Potassium 246 mg

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