Decadent Chocolate-Hazelnut Cheesecake with Toffee Crunch Topping

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Ingredients:

Shortbread Base:
1 1/2 cups of shortbread cookies (finely crushed)
4 tablespoons unsalted butter (melted)
Chocolate Hazelnut Filling:
2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
1 1/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup of hazelnut spread
3 large eggs at room temperature, lightly beaten
Toffee Crunch Topping:
1/3 cup brown sugar
3 tablespoons of unsalted butter
2 tablespoons heavy cream
1/4 teaspoon of fine sea salt
1/2 cup of roasted chopped hazelnuts

Instructions:

Preheat the oven to 325°F / 162°C. Wrap a 9-inch springform pan tightly with two layers of aluminum foil, allowing extra foil to extend up the sides of the pan. This will prevent any water from leaking into the cheesecake.
Make the shortbread base by mixing the crushed shortbread cookies and melted unsalted butter in a bowl until well combined. Press the shortbread mixture firmly into the bottom of the lined springform pan. Set aside.
In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add cocoa powder and hazelnut spread, mix until combined. Add the eggs, mix until smooth. Pour the mixture over the shortbread base.
Place the springform pan onto a large baking sheet. Pour hot water onto the baking sheet, enough to reach about 1 inch up the sides of the springform pan.
Bake the cheesecake for 65-75 minutes or until the edges are just set and the center appears nearly set. The center of the cheesecake should be slightly jiggly but not sloshing around. Turn off the oven, prop open the door slightly, and let the cheesecake cool down in the oven for one hour.
To make the toffee crunch topping, combine brown sugar, unsalted butter, heavy cream, and fine sea salt in a small saucepan. Cook on medium heat while stirring frequently, for about 2-3 minutes until it has come to a rolling boil and thicken to a caramel-like consistency.
Pour the toffee crunch mixture over the cheesecake, spreading it evenly, then sprinkle chopped hazelnuts over the top.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.