Nutella Cheesecake

For the Crust:
* *Nabisco, Nilla wafer, Reduced fat, 40 cookies
Unsalted Butter, 2.5 tbsp

For the Filling:
* *Philadelphia Fat Free Cream Cheese, 8 oz
* Low fat cream cheese, 2, 8-oz blocks
* Great Value Low Fat Sour Cream, 1 cup
* Granulated Sugar, 1.33 cup
* Flour, 2 tbsp
* Salt, 1/4 tsp
* egg white, fresh, 4 large
* Egg, fresh, 1 large
* *Frangelico, 1 oz
* *Nutella, 0.25 cup


For Ganache:
3 tbsp Nutella
3 tbsp heavy cream

Preheat oven to 350.

Crush nilla wafers and mix with melted butter, press into bottom and sides of 9" springform pan.

Add room-temp cream cheeses to mixer and mix until smooth. Add sour cream and blend.

Mix together sugar, flour, and salt, then gradually incorporate into cheese mixture. Add egg and egg whites one at a time until incorporated. Add frangelico and nutella, mix on high until smooth.

Pour into pan, and bake at 325 for 45-60 min until center is barely set. Turn off oven and allow cheesecake to cool in the oven for one additional hour to prevent cracking, then continue cooling on the counter 1 hour. Chill in fridge before serving at least 1 hour.

If desired, springform pan can be placed inside a roasting pan or deep cookie sheet with water up to 1/2 height of the pan to help ensure even baking and to prevent the to from cracking.

For the Ganache:
Melt Nutella and cream over low heat until combined and melted. Pour over cheesecake, refrigerate until cooled.

Number of Servings: 16

Recipe submitted by SparkPeople user CAPPYGAL.