Decadent Choco-Hazelnut Cheesecake with Fudge Brownie Topping

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Graham Cracker Base

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

Chocolate Hazelnut Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, at room temperature
• 1 cup chocolate hazelnut spread

Fudge Brownie Topping

• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2 large eggs, at room temperature
• 1/2 cup all-purpose flour
• 1/4 cup milk chocolate chips, melted

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly browned. Remove from the oven and let cool.
3. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the chocolate hazelnut spread and mix until well combined.
4. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the filling is set and the edges are lightly browned. Remove from the oven and let cool before adding the topping.
5. To make the topping, in a bowl, cream the butter and sugar until light and fluffy. Add the cocoa powder and salt and mix well. Add the eggs, one at a time, beating well after each addition. Stir in the flour and mix until well combined. Fold in the melted milk chocolate chips.
6. Spoon the topping over the cooled cheesecake and spread it out evenly. Bake for an additional 15-20 minutes, or until the topping is set. Remove from the oven and let cool before refrigerating for at least 2 hours before serving.