Ingredients
Method
- Preheat oven to 325°F. Press buttered cookie crumbs into springform pan.
- Beat cream cheese and sugar creamy; beat in eggs individually.
- Mix cinnamon and brown sugar; swirl all through batter.
- Pour batter into crust.
- Dollop chocolate hazelnut spread on top; swirl with knife.
- Bake 60 minutes until set. Cool; chill overnight before slicing.
Notes
Warm the hazelnut spread slightly so it swirls into pretty ribbons.