Chocolate Hazelnut Cheesecake with Mocha Latte Topping

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Graham Cracker Crust

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

Chocolate Hazelnut Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup chocolate hazelnut spread

Mocha Latte Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 tablespoon instant coffee granules

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture onto bottom and up sides of prepared pan.
3. In a large mixing bowl, beat cream cheese with sugar until smooth. Mix in cocoa powder and vanilla extract.
4. Add eggs one at a time, beating well after each addition. Mix in chocolate hazelnut spread until well combined.
5. Pour filling into prepared crust and smooth the top.
6. Bake for 45-50 minutes or until the edges are set and the center jiggles slightly when gently shaken. Remove from oven and let cool completely.
7. For the topping, heat heavy cream in a small saucepan until it just begins to boil. Remove from heat and stir in chocolate chips and instant coffee until melted and smooth.
8. Spoon the topping over the cooled cheesecake, spreading evenly with a spatula.
9. Refrigerate cheesecake for at least 2 hours or until set.
10. When ready to serve, run a knife around the edges of the pan to release the cheesecake from the sides, then remove the springform pan. Slice and enjoy!