Chocolate Hazelnut Cheesecake Truffle

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Shortbread Base

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

Chocolate Hazelnut Filling

• 8oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup Nutella
• 1/4 cup granulated sugar
• 1/4 cup heavy cream
• 2 large eggs
• 1/2 teaspoon vanilla extract

Cheesecake Truffle Topping

• 8oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup heavy cream
• 1/4 cup granulated sugar
• 3/4 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. To make the shortbread base, cream together the butter, sugar, and salt. Gradually add the flour and mix until the dough forms a ball. Press the dough into the prepared pan and prick all over with a fork. Bake for 20-25 minutes or until golden. Let cool.
3. To make the chocolate hazelnut filling, beat the cream cheese until smooth. Add the Nutella and beat again until smooth. Gradually add the sugar, cream, eggs, and vanilla extract until well blended. Pour over the cooled shortbread base and smooth the top.
4. Bake for 35-40 minutes or until the edges are set and the center is still slightly jiggly. Let cool to room temperature and then refrigerate for at least 2 hours.
5. To make the cheesecake truffle topping, beat the cream cheese until smooth. Gradually add the cream and sugar and mix until smooth. Melt the chocolate chips in a double boiler or in the microwave. Let cool for 5 minutes and then gradually stir into the cream cheese mixture.
6. Spread the cheesecake truffle topping over the chilled cheesecake. Refrigerate for at least 1 hour or until set.
7. To serve, remove the sides of the springform pan and cut into slices.