Chocolate Hazelnut Swirl Cheesecake
1 cup all-purpose flour
1/3 cup brown sugar, packed
1/3 cup butter or margarine
1/2 cup toasted hazelnuts, chopped
2 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
2/3 cup chocolate hazelnut spread
Crust: Combine flour and sugar in mixing bowl. Cut in butter until mixture is crumbly. Stir in nuts. Press mixture firmly on bottom of greased 9-in. springform pan. Bake at 350ºF for 12 minutes. Remove from oven. Reduce oven temperature to 300ºF.
Filling: Beat cream cheese in large bowl on medium speed of electric mixer until smooth. Gradually beat in can sweetened condensed milk. Add eggs and lemon juice, beating until smooth. Measure 1-1/2 cups batter into mixing bowl. Stir in hazelnut spread. Spoon half the yellow batter (about 1-1/2 cups) over crust. Top with half the chocolate batter (about 1 cup). Repeat layering.
With small metal spatula, swirl batter to marble cake, being careful not to break crust.
Bake at 300ºF for 40 to 50 minutes, or just until set. Cool completely on wire rack.