Step 1

Preheat oven to 350 degrees F. You will need a 9 inch spring form pan round or square. Toast hazelnuts in shallow pan in preheated 350 degrees F. oven for 10 to 15 minutes.

Step 2

Remove from oven and place on a thick towel. Cover and allow to sweat a bit, about 10 minutes till cooled.

Step 3

After 10 minutes has elapsed, leave nuts covered and rub back and forth between the towel to remove most of the dark husk. Add nuts to a large zip lock bag and break up into small pieces with a mallet.

Step 4

Add the graham cracker Crumbs and melted butter in a medium bowl. Stir in 1/2 cup of the toasted nuts, reserving the remainder 1/4 cup as a garnish for the top, add sugar, and blend till crumbs are moist.

Step 5

Pour into spring form pan and press into bottom of pan, and about 2 inches up the sides of pan, till crust is smooth.

Step 6

Place in preheated 350 degrees F. oven and bake for 8 minutes. Remove from oven and allow to cool till needed.

Step 7

After the crust has had time to cool, line the bottom with at least 3 layers of aluminum foil, bringing it up along the sides of the pan and wrapping it as tightly as possible. This is to prevent water from seeping into the bottom of the cheesecake pan. While it is cooking in a water bath.

Step 8

Now reduce oven temperature to 325 degrees F. Fill a kettle or large pot with water, and allow it to come to a boil while you prepare the cheesecake.Add the 4 packs of softened cream cheese to a medium size bowl.

Step 9

Add Cheesecake pudding & pie filling to cream cheese along with sugar, & sour cream, and beat till blended.

Step 10

Add eggs, one at a time beating after each addition.

Step 11

Next add Frangelico Liqueur, Vanilla Bean Paste, & Almond Extract, & beat till blended.

Step 12

Now remove at least 2 1/2 - 3 cups of batter from larger bowl to a smaller bowl.

Step 13

Add the Hazel Nut Spread to the smaller bowl.

Step 14

Beat till mixture is blended together. I did not want equal parts of chocolate and white, because my husband does not like a lot of chocolate, so I wanted a milk chocolate color instead of a deep chocolate. But you can add more if you like.

Step 15

Now alternate the chocolate and white cheesecake mixture from each bowl using a separate spoon for each bowl, by dropping into the cooled graham cracker crust. I wanted more white than chocolate, with just a hint of the hazel nut spread. Smooth out top of cheese cake, then place cheesecake pan into a larger pan. Add enough boiling water to come up along the sides of the cheesecake pan. Then bake in preheated 325 degrees F. oven for 50 minutes.

Step 16

REDUCE TEMPERATURE TO 300 DEGREES f. AND CONTINUE TO COOK FOR AN ADDITIONAL 30 MINUTES.

Step 17

Now turn OVEN OFF, BUT LEAVE CHEESECAKE IN OVEN FOR AN ADDITIONAL HOUR. THEN REMOVE CHEESECAKE FROM OVEN AND COOL COMPLETELY ON A WIRE RACK. Then cover with saran wrap and & refrigerate & cool for 4-5 hours or preferably overnight.

Step 18

Prepare the French vanilla pudding topping by adding the pudding mix to a small bowl, add 1 cup of heavy whipping cream or cold 2%milk, 1/3 cup sour cream and 1 teaspoon Frangelico. Beat together till stiff.

Step 19

Spread over top of cheesecake till smooth.

Step 20

Add reserved toasted hazel nuts. Top with Hershey Hugs Candy Kiss candy if desired.

Step 21

Slice and serve.