Italian desert, Marscapone Cheesecake

Today is the 12th day of Christmas or the Epiphany, when we were kids we celebrated the Epiphany as Italians do with a visit from the Befana. Since my mom isn't here to fill my Befana doll's pockets in her dress with little toys & chocolate coins, I decided to have Matt's family over for an Italian dinner. This is a recipe for an Italian cheese cake.

Crust: 1 cup chopped hazelnuts, lightly toasted

2/3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted

Filling: 2 (8-ounce) packages cream cheese, room temperature

2 (8-ounce) containers mascarpone cheese, room temperature

1 1/4 cups sugar

2 teaspoons Frangelico

1 teaspoon vanilla extract

4 large eggs, room temperature

Topping: 1/2 cup Nutella

1/4 cup whipping cream

For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with heavy-duty foil. Finely grind the hazelnuts, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the Frangelico and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the Nutella spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.