Creamy Hazelnut Marshmallow Cheesecake

Graham Cracker Base:

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

Chocolate Hazelnut Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup chocolate hazelnut spread
• 3 large eggs, room temperature

Marshmallow Topping:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 3 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let it cool completely.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy, about 2-3 minutes. Add the sugar and vanilla extract and beat again until smooth.
4. Add the chocolate hazelnut spread to the cream cheese mixture and beat until well combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until just combined.
5. Pour the cheesecake batter over the cooled crust and smooth out the top with a spatula. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. While the cheesecake is baking, prepare the marshmallow topping. In a medium saucepan over medium-high heat, combine the sugar, corn syrup, and water. Stir occasionally until the sugar has dissolved, then let the mixture come to a boil.
7. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until foamy. Gradually add the hot sugar syrup to the egg whites, pouring it down the side of the mixing bowl. Keep beating on high speed until the mixture is thick and glossy, about 5-7 minutes. Add in the vanilla extract and beat for another minute.
8. Remove the cheesecake from the oven and spoon the marshmallow topping over the top of the cheesecake, spreading it out into an even layer. Return the cheesecake to the oven and bake for an additional 8-10 minutes or until the marshmallow topping is golden brown and puffy.
9. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or until chilled before slicing and serving.