Triple Hazelnut Cheesecake


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


Preheat oven to 325.
Place 1/4 cup hazelnuts, 1 tablespoon brown sugar and chocolate wafers in food processor.
Process until finely ground.
Add oil and process until moist.
Press crumbs into bottom of a 9 inch springform pan coated with cooking spray.
Wrap outside of pan with double layer of aluminum foil.
Combine instant coffee granules and 1 tablespoon hot water in small bowl.
Place cheeses in food processor and process until smooth.
Add coffee mixture, cocoa and next 6 ingredients and 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 one hour until cheesecake barely moves when pan is touched.
Remove from oven and run knife around outside edge.
Cool to room temperature.
Cover and chill at least 8 hours.
Remove from pan and sprinkle with 1/4 cup hazelnuts.