- 1½ cups (375 mL) chocolate sandwich cookie crumbs
- ¼ cup (50 mL) packed light brown sugar
- 1 tsp (5 mL) instant espresso powder
- ½ tsp (2 mL) ground cinnamon
- 1/3 cup (75 mL) unsalted butter, melted
- 2 tbsp (25 mL) milk
- 1½ tsp (7 mL) instant espresso powder
- 2 tbsp (25 mL) unsalted butter
- 2 packages (each 8 oz/250 g) Neufchâtel cheese
- 1 package (8 oz/250 g) cream cheese, softened
- 2/3 cup (150 mL) granulated sugar
- 4 eggs
- ¼ cup (50 mL) milk
- 1/3 cup hazelnuts, toasted and chopped 75 mL
- 2 tbsp (25 mL) coffee-flavored liqueur
- Coffee-Flavored Syrup
- 1/3 cup (75 mL) hazelnuts, toasted and chopped
- 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased
- Preheat oven to 350°F (180°C)
- Crust: In a bowl, combine crumbs, brown sugar, espresso powder, cinnamon and butter. Press into bottom of cheesecake pan and freeze.
- Filling: In a saucepan, heat 2 tbsp (25 mL) milk, espresso powder and butter until butter melts. Set aside.
- In a mixer bowl fitted with paddle attachment, beat Neufchâtel cheese, cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Reduce to low speed and mix in milk, hazelnuts, liqueur and espresso mixture.
- Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
- Decoration: Place a slice on a plate. Pour 2 tbsp (25 mL) Coffee-Flavored Syrup on top and sprinkle with hazelnuts.