Chocolate Hazelnut Toffee Cheesecake

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Graham Cracker Crust

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

Mix all ingredients together and press into the bottom of a 9-inch springform pan. Bake at 350°F for 8-10 minutes, let cool.

Chocolate Hazelnut Filling

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

Beat Norman's Kosher Cholov Yisroel Cream Cheese in a large bowl until smooth. Gradually add sugar, mixing until well combined. Add eggs one at a time, beating well after each addition. Stir in chocolate hazelnut spread until well combined. Pour mixture over graham cracker crust. Bake at 350°F for 50-55 minutes or until the center is almost set. Let cool completely.

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup chopped hazelnuts
• 2 tablespoons caramel sauce

Sprinkle toffee bits and chopped hazelnuts on top of the cooled cheesecake. Drizzle caramel sauce over the top. Chill for at least 2 hours before serving.