The Decadent Nutty Cheesecake

Graham cracker crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Chocolate Hazelnut Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 3 eggs, room temperature
• 1 teaspoon vanilla extract

Peanut Butter Cup Topping

• 1/2 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream
• 1/4 cup chopped peanuts, for garnish

Instructions:

1. Preheat oven to 325°F.
2. Combine graham cracker crumbs and sugar in a bowl. Add melted butter and mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use the flat bottom of a glass to press it down firmly and evenly.
4. Bake the crust for 10 minutes then remove from the oven and set aside to cool.
5. To make the filling, beat cream cheese and sugar in a bowl of a stand mixer until smooth.
6. Add chocolate hazelnut spread, eggs, and vanilla extract. Mix until well combined. Pour the mixture over the crust.
7. Bake for 45-50 minutes or until the filling is set. Remove from the oven and allow it to cool slightly.
8. Melt the chocolate chips and peanut butter in a saucepan over low heat. Stir in heavy cream until smooth.
9. Pour the peanut butter cup topping over the filling and spread it evenly.
10. Sprinkle chopped peanuts on top for garnish, then refrigerate for at least 2 hours, or overnight.
11. Serve and Enjoy!