Coffee and Hazelnut Brittle Cheesecake

Prep time30 min

Total time6hr 20min

ServingsMakes 20 servings, 1 piece (112 g) each.

Heat oven to 325ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine baking crumbs, butter and 1/2 cup nuts; press onto bottom of prepared pan.
Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low after each just until blended.
Dissolve coffee granules in liqueur; stir into batter. Pour over crust.
Bake 45 to 50 min. or until centre of cheesecake is almost set. Cool completely.
Meanwhile, bring water and remaining sugar to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and begins to turn golden brown. Remove saucepan from heat. Stir in remaining nuts. Spread onto parchment-covered baking sheet. Cool completely.
Refrigerate cheesecake 4 hours.
Use foil handles to lift cheesecake from pan before cutting to serve. Break nut brittle into 20 pieces; place 1 piece on top of each cheesecake piece.

Size-Wise
Dessert can be part of a balanced diet, but remember to keep tabs on portions.
How to Toast the Nuts
To easily toast the nuts, spread them into single layer in shallow pan. Bake in 350°F oven 5 to 10 min. or until golden brown, stirring occasionally.
Substitute
Prepare using Honey Maid Crumbs.

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Nutrition Information Nutrition Per Serving
Calories	360
	% Daily Value*
Fat 25g
Saturated 13g
Cholesterol 100mg
Sodium 300mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 24g
Protein 7g
Calcium	6 %DV
Iron	5 %DV
Potassium	3 %DV