Cheesy Chocolate Hazelnut Delight

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Ingredients:

• 1 1/4 cup Parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup garlic, chopped
• 1/2 cup unsalted butter, melted
• 2 cups Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup sugar
• 3/4 cup chocolate hazelnut spread
• 1 tsp vanilla extract
• 3 eggs
• 1/4 cup hibiscus flowers, dried
• 1/4 cup sugar
• 1/4 cup water

Directions:

1. Preheat the oven to 350°F. Prepare a 9-inch springform pan.
2. Combine Parmesan cheese, breadcrumbs, garlic, and melted butter. Mix well and press into the bottom of the pan.
3. In a separate bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Add chocolate hazelnut spread and vanilla extract. Mix until well combined.
5. Add eggs one at a time, beating well after each addition.
6. Pour filling over the Parmesan crust and smooth the top.
7. Bake for 45 minutes or until the edges are set and the center is slightly jiggly. Remove from oven and let cool.
8. In a saucepan, combine hibiscus flowers, sugar, and water. Bring to a boil and simmer for 10 minutes.
9. Remove from heat and let cool.
10. Once both the cheesecake and hibiscus syrup have cooled, pour the syrup over the cake.
11. Chill in the refrigerator for at least 4 hours before serving.