Ingredients

The following ingredients have 4 Servings
  • 16 chocolate graham crackers
  • 1/2 cup chopped hazelnuts
  • 1/4 cup granulated sugar
  • 1/2 cup melted salted butter ((4 ounces))
  • 1 teaspoon butter
  • 2 pounds cream cheese
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup raspberry liquor
  • 1/2 cup nutella ((or other hazelnut spread))
  • 2 teaspoon vanilla extract
  • 1 ounce dark chocolate, (chopped fine)
  • 1 ounce semi-sweet chocolate, (chopped fine)
  • 1 ounce white chocolate (chopped fine)

Instruction

  • For the Crust
  • Pulse the graham crackers, hazelnuts and sugar in a food processor until they are chopped fine. Gradually pour in the butter until it is mixed well and crumbly.
  • Lightly butter the bottom and sides of a 10-inch round spring form pan using approximately with the butter. Press the graham cracker mixture into the bottom of the pan and come up about 1/2-inch on the sides. Bake at 350°F for 5 minutes then remove and let cool.
  • For the Filling
  • In a bowl, cream together the cream cheese and sugar.
  • Next, add the eggs, raspberry liquor and vanilla extract and mix until well blended and smooth.
  • Fold in the Nutella and three types of chocolate; then pour filling into the cooled crust. Place pan on top of a sheet pan and add 2 cups of water to the bottom of the pan; creating a water bath.
  • Bake 350°F for approximately 1 hour or until the edges puff up and the center is set. Refrigerate for at least 8 hours until the cheesecake has fully cooled; then cut into 12 slices.