Chocolate Hazelnut Cheesecake Truffle

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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
Mix all ingredients together, press into a 9-inch springform pan and bake at 350°F for 10 minutes.

Chocolate Hazelnut Filling

- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
- 1 cup granulated sugar
- 3/4 cup chocolate hazelnut spread
- 4 eggs
- 1 tsp vanilla extract
Using an electric mixer, beat cream cheese and sugar together until smooth. Add chocolate hazelnut spread and mix well. Beat in eggs, one at a time, then add vanilla extract and mix until incorporated. Pour mixture over crust and bake at 325°F for 45-50 minutes, or until center is almost set.

Cheesecake Truffle Topping

- 4 oz Norman's Kosher Cholov Yisroel Cream Cheese
- 1/2 cup heavy cream
- 8 oz chocolate chips
- 1 tsp vanilla extract
Melt chocolate chips in a double boiler or microwave. In a separate bowl, beat cream cheese until smooth. Add heavy cream and vanilla extract, and mix well. Stir in melted chocolate until well combined. Spread cheesecake truffle mixture over cooled cheesecake and refrigerate for at least 2 hours before serving.