1
: Preheat oven to 350°F (180°C). Grease the bottom of a 9" (23 cm) springform pan.
2
: Crust: Combine flour and sugar in medium mixing bowl.
3
: Cut in butter until mixture is crumbly.
4
: Stir in nuts.
5
: Press mixture firmly into prepared pan.
6
: Bake in preheated oven for 12 minutes.
7
: Remove from oven.
8
: Reduce oven temperature to 300°F (150°C).
9
: Filling: Beat cream cheese in large bowl on medium speed of electric mixer until smooth.
10
: Gradually beat in can sweetened condensed milk.
11
: Add eggs and lemon juice, beating until smooth.
12
: Measure 1 1/2 cups (375 mL) batter into separate mixing bowl. Stir in hazelnut spread.
13
: Spoon half the yellow batter (about 1 1/2 cups/375 mL) over crust. Top with half the chocolate batter (about 1 cup/250 mL). Repeat layering.
14
: Swirl with knife or spatula to create a marbled effect.
15
: Bake for 40 to 50 minutes, or just until set. Cool completely on wire rack.