Chocolate Hazelnut Swirl Cheesecake


1 cup flour
1/3 cup packed brown sugar
1/3 cup butter
1/2 cup toasted hazelnuts
2 packages cream cheese, softened
1 can regular sweetened condensed milk or low fat sweetened condensed milk (such as Eaglebrand)
3 eggs
1/4 cup lemon juice
2/3 cup chocolate hazelnut spread (such as Nutella)


For the Crust: Combine flour& sugar, cut in butter until mixture is crumbly.
Stir in nuts, press firmly on bottom of a greased 9 inch springform pan.
Bake in a pre-heated 350 degree oven for 12 mins.
Remove from oven& reduce oven temp.
to 300 degrees.
For Filling: Beat cream cheese until fluffy, gradually beat in sweetened condensed milk.
Add eggs& lemon juice, beating until smooth.
Measure out 1 1/2 cups batter, stir in hazelnut spread.
Spoon about 1 1/2 cups of the yellow batter over baked crust.
Top with about 1 cup of the chocolate hazelnut batter.
Repeat layering.
With a spatula or knife, swirl batter to marble cake, being careful not to break crust.
Bake at 300 for 40-50 mins.
or until set.
Cool completely on wire rack.