Triple Threat Cheesecake

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Oreo Base

• 20 Oreo cookies, crushed
• 4 tablespoons unsalted butter, melted

Chocolate Hazelnut Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 3 eggs
• 1/2 cup heavy cream
• 1/2 cup chocolate hazelnut spread
• 1 teaspoon vanilla extract

Vanilla Bean Frappuccino Topping

• 1/2 cup heavy cream
• 1 tablespoon instant coffee granules
• 2 tablespoons granulated sugar
• 1 vanilla bean, seeds scraped out

Instructions

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the crushed Oreos and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until it is smooth and creamy. Gradually add in the sugar and beat until well combined.
4. Add in the eggs one at a time, mixing well after each addition.
5. Stir in the heavy cream, chocolate hazelnut spread, and vanilla extract. Mix until everything is well combined.
6. Pour the cheesecake batter into the prepared pan and smooth out the top.
7. Bake the cheesecake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool off completely at room temperature.
9. While the cheesecake is cooling, make the Vanilla Bean Frappuccino Topping. Combine the heavy cream, instant coffee granules, granulated sugar, and vanilla bean seeds in a mixing bowl. Beat the mixture on high speed until stiff peaks form.
10. Once the cheesecake has cooled, spread the Vanilla Bean Frappuccino Topping over the top of the cheesecake.
11. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight.
12. Serve and enjoy!