Chocolate Hazelnut Cheesecake with Caramel Sauce Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup chocolate hazelnut spread
• 4 eggs
• 1 tsp vanilla extract
• 1 cup caramel sauce, store-bought or homemade

Instructions:

1. Preheat oven to 325 degrees F.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar with an electric mixer until smooth.
5. Beat in chocolate hazelnut spread until well combined.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in vanilla extract.
8. Pour mixture over the cooled crust. Bake for 45-50 minutes, or until the cheesecake is set.
9. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight.
10. When ready to serve, pour caramel sauce over the top of the cheesecake and use a spatula to spread it evenly.
11. Slice and serve.