|Graham cracker crumbs||1 Cup (16 tbs)|
|Nuts||3⁄4 Cup (12 tbs), chopped|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), melted|
|Cream cheese||1 1⁄2 Cup (24 tbs), softened|
|Commercial hazelnut chocolate spread||3⁄4 Cup (12 tbs)|
|Heavy cream||3 Tablespoon|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
Crust Butter a springform cake pan.
In a bowl, mix Graham cracker crumbs, nuts, sugar and butter.
Press over bottom and along sides of pan.
Filling Preheat oven to 350 °F (175 °C).
In a bowl, whip cheese into soft peaks.
Fold in 1/2 cup (125 mL) hazelnut chocolate spread.
Add eggs and cream, mixing lightly.
Pour into pan.
Bake in oven 35-45 minutes.
Let cake cool on a wire rack 15 minutes.
In a bowl, mix yogurt and remaining hazelnut chocolate spread.
Smooth over cake.
Let cool 90 minutes.