Place 1/4 cup hazelnuts, 1 tablespoon brown sugar, and chocolate wafers in a food processor; process until finely ground. Add oil; process until crumbs are moist. Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with a double layer of aluminum foil.
Combine instant coffee granules and 1 tablespoon hot water in a small bowl. Place cheeses in food processor; process until smooth. Add coffee mixture, cocoa, and next 6 ingredients (cocoa through salt); process until well blended. Add eggs; process until smooth. Pour mixture into pan.
Place pan in a large baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched.
Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove cheesecake from springform pan; sprinkle with 1/4 cup hazelnuts.
I would dub this chocolate mousse cake instead of cheesecake! Wonderfully creamy interior, and an oreo-cookie crumb flavor to the crumb crust. Agree that the hazelnut flavor was not as strong as hoped, or this would be a 5 for sure - I would a tablespoon or two more of Frangelico to the batter.
This was really good, but the cheesecake did not have a prominent hazelnut flavor. I did not use the liquor, which may have been part of the problem. Next time I will use the liquor or add hazelnut extract. I used 1% cottage cheese because I couldn't find fat free. For the crust, I used 1 egg white instead of the 1 tbls oil and used 6 honey graham crackers plus 1 tbls cocoa powder in place of the chocolate wafers in the crust. I used Hershey's special dark cocoa powder, so the cheesecake was much darker than the picture. I served this to guests and it got rave reviews. I told my younger sister, who is a very picky eater, that this was Nutella cheesecake, and she ate it all. I think the would also be delicious with peanut butter and peanuts in place of the nutella and hazelnuts.
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