Triple Hazelnut Cheesecake

Ingredients

• 1/2 cup chopped hazelnuts, toasted and divided
• 1 tablespoon light brown sugar
• 15 chocolate wafers
• 1 tablespoon vegetable oil
• Cooking spray
• 1 tablespoon instant coffee granules
• 1 tablespoon hot water
• 1 (16-ounce) container fat-free cottage cheese
• 1 (8-ounce) block fat-free cream cheese
• 3/4 cup unsweetened cocoa
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup hazelnut-chocolate spread (such as Nutella)
• 2 tablespoons cornstarch
• 2 tablespoons Frangelico (hazelnut-flavored liqueur, optional)
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten

Preparation

1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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.
5. 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.