Layered Hazelnut Cheesecake

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This sounds sooooooooooo yummy! Its from taste of home

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Steps

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In a bowl , combine the wafer crumbs and butter.

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Press onto the bottom of a greased 9 inch springform pan.

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In a large mixing bowl , beat the cream cheese and sugar until smooth.

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Add the eggs and vanilla.

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Beat on low speed just until combined.

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Divide batter into thirds.

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Into one portion , stir in hazelnuts.

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Pour over crust.

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Refrigerate for 20 minutes or until set.

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Into second portion , gradually tir in melted chocolate.

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Spoon over bottom layer.

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Refrigerate for 45 minutes or until set.

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Spoon remaining batter over top.

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Place pan on a baking sheet.

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Bake at 350 for 50-60 minutes or until center is almost set.

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Cool on a wire rack for 10 minutes.

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Carefully run a knife around the edge of pan to loosen.

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Cool 1 hour longer.

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Cover and refrigerate overnight.

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For topping , combine vanilla chips , water , corn syrup and coffe granules in a saucepan.

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Cook and stir over low heat until smooth.

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Cool to room temperature.

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Remove sides of springform pan.

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Serve cheesecake with toppi.

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Ingredients

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vanilla wafers, butter, cream cheese, sugar, eggs, vanilla extract, hazelnuts, semi-sweet chocolate chips, vanilla chips, water, light corn syrup, instant coffee granules