Nutella Swirl Cheesecake
3pgs. (250 g) Philadelphia cream cheese
2 cups Nutella divided
4 eggs
1/2 tsp of vanilla
4 cup petite busicut crumbs (or graham cracker)
4 slices of toast (the kind that is already toasted when you buy it)
1tsp salt
1/3 cup of butter melted
6 pure sugar cane cubes (brown/raw)
First in a ziplock bag, place petite buscuits, toast, sugar cubes and salt. Using a wooden spoon crunch it all up until you have very fine/ small crumbs. Pour crumbs in baking pan and put butter on top and mix well. Smoosh the crust evenly along the bottom and the sides of the pan. Set aside.
Mix softened creamcheese with 1 cup of nutella and vanilla. Then add eggs one at a time. Once it is all well blended pour ontop of the crust evenly. Then using the remaining nutella, put dabs of nutella all on top. Use a knife to lightly swirl some of it in (don’t swirl it too much or it will just mix in).
Bake at 325 degrees for 50 min. or until the center is almost set.
Let it sit and cool and then refrigerate (serve cold).
