Indulgent Hazelnut Chocolate Cheesecake

Oreo base:

• 24 Oreo cookies, crushed
• 4 tbsp unsalted butter, melted

Chocolate Hazelnut Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1 cup semi-sweet chocolate chips, melted
• 1/2 cup Nutella or other hazelnut spread

Caramel Sauce Topping:

• 1/2 cup granulated sugar
• 3 tbsp unsalted butter, cut into cubes
• 1/4 cup heavy cream, room temperature
• 1/4 tsp kosher salt

Instructions:

1. Preheat oven to 350°F.
2. For the Oreo base, mix together crushed Oreos and melted butter until the mixture sticks together.
3. Press the Oreo mixture into the bottom of a 9-inch springform pan, pressing it down firmly with a flat bottomed glass.
4. For the filling, in a large mixing bowl, beat together cream cheese, sugar, and vanilla extract until smooth and creamy. Add eggs, one at a time, beating well after each addition.
5. Stir in the melted chocolate and Nutella until well combined.
6. Pour the mixture over the prepared Oreo crust and bake for 45-50 minutes or until the center is set.
7. Remove from the oven and allow to cool to room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight.
8. For the caramel sauce, heat granulated sugar in a medium-sized saucepan over medium heat, whisking constantly until it turns into a deep amber color.
9. Remove the saucepan from the heat and immediately whisk in the butter until it has completely melted.
10. Slowly pour in heavy cream while whisking continuously to prevent clumps. Whisk until the caramel sauce is smooth and well combined. Stir in the kosher salt.
11. Let the caramel sauce cool for a few minutes before drizzling it over the cheesecake.
12. Serve chilled and enjoy!