Hazelnut-Frangelico® and Chocolate Marbled Cheesecake Courtesy Of: Sysco Corporation Hazelnut-Frangelico® and Chocolate Marbled Cheesecake 12 servings 1 1/2 lbs Cream cheese, softened 1 cup Granulated sugar 4 Large eggs 1 tablespoon Fresh lemon juice 1 teaspoon Pure vanilla extract 2 cups Semi-sweet chocolate, melted 3 oz Frangelico liquer 1 pinch Salt 3 cups Whipped cream 1 cup Roasted hazelnuts, chopped Crust: 2 cups Graham cracker crumbs 1 cup Skinned hazelnuts 1/4 cup Granulated sugar 4 tablespoons Unsalted butter, melted Heat oven to 350 degrees F. Combine the cream cheese, sugar, eggs, lemon juice, vanilla extract and salt in a food processor. Puree until smooth. Place half of the batter in a separate mixing bowl. Fold in the melted chocolate and mix thoroughly. Add the Frangelico liquer to the remaining batter and mix well.

Pour the batter containing Frangelico into the prepared pan (see below for Crust directions), then pour the chocolate batter into the pan in a circular pattern. use a toothpick to marble the batters together. Bake the cheesecake for approximately 40 minutes or until set. Remove from the oven and cool to room temperature, then refrigerate overnight.

Cut the cheesecake into 12 wedges and serve each piece with a dollop of whipped cream and a sprinkle of hazelnuts.

Spray the inside of a 10-inch springform pan with cooking spray. Combine the graham cracker crumbs, hazelnuts, sugar and butter in a food processor and puree until smooth. Spread the crust mixture over the bottom of the springform pan and press it down to form a firm crust.