For Hazelnut Cheesecake

Cup of Yum
1. In the food processor, ground the graham crackers and hazelnuts until pulverized
2. Melt the butter
3. Mix the butter with the ground mixture
4. Divide the crust between 4 glasses and press on the bottom of each glass
5. Refrigerate the crust while you do the cheesecake
6. Add the cream cheese and sugar into the bowl of a mixer, mix on medium high speed for 3 minutes or until creamy
7. Add the sour cream and coffee creamer mix
8. Finally remove the bowl from the mixer and fold in the whipped topping using a spatula
9. Divide this mixture among the 4 glasses with the crust
10. Top with chocolate pudding
11. Refrigerate for 2 hours

For Candied Hazelnuts

1. Prepare a sheet pan with parchment paper or a silicone sheet
2. In a heavy bottomed saucepan, add the sugar and water
3. Cook on medium heat until mixture starts getting caramel color. Do not stir
4. Remove from heat and add the hazelnuts. Mix
5. Pour the entire mixture on the sheet pan and let it cool until set
6. Break it up with a knife or a kitchen mallet
7. Sprinkle on top of the parfait
8. Enjoy!