Decadent Chocolate Hazelnut Cheesecake

this image was generated using AI technology

Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

Chocolate Hazelnut Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup chocolate hazelnut spread

Berries & Cream Topping

• 1 cup heavy whipping cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup mixed berries (such as strawberries, raspberries, and blueberries)

Instructions

1. Preheat oven to 325°F.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture onto the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
3. In a large bowl, beat the cream cheese and sugar with an electric mixer until creamy and smooth. Add eggs one at a time, beating well after each addition. Stir in the chocolate hazelnut spread until fully incorporated. Pour the mixture onto the cooled crust.
4. Bake for 45-50 minutes, or until the cheesecake is set and the edges are golden brown. Let cool to room temperature.
5. In a large bowl, beat the heavy cream, sugar, and vanilla with an electric mixer until stiff peaks form. Spread the whipped cream over the cooled cheesecake. Top with mixed berries.
6. Chill the cheesecake in the refrigerator for at least 3 hours before serving, or overnight for best results.