Chocolate Hazelnut Cheesecake with Caramel Macchiato Topping

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 tablespoons sugar
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup chocolate hazelnut spread
• 3 eggs
• 1/4 cup heavy cream
• 1/4 cup caramel sauce
• 1/4 cup brewed espresso or strong coffee

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Mix the graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl. Press the mixture into the bottom of a 9-inch (23 cm) springform pan.
3. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1/2 cup sugar until smooth.
5. Add the chocolate hazelnut spread and beat until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Add the heavy cream and beat until the mixture is smooth.
8. Pour the mixture into the prepared crust.
9. Bake for 50 minutes or until the center is set. Remove from the oven and let cool.
10. In a small saucepan, heat the caramel sauce and brewed espresso or strong coffee over low heat until warm.
11. Pour the caramel macchiato topping over the cooled chocolate hazelnut cheesecake.
12. Chill the cheesecake in the refrigerator for at least 2 hours, or until set.
13. Serve chilled and enjoy!