Oreo Hazelnut Cheesecake with Espresso Chocolate Topping

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Ingredients:

• 24 Oreo cookies
• 2 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup chocolate hazelnut spread
• 1/4 cup heavy cream
• 1/4 cup semisweet chocolate chips
• 1 tbsp instant espresso powder

Instructions:

1. Preheat oven to 325°F.
2. Pulse Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse until combined.
3. Press mixture onto bottom of a 8-inch springform pan.
4. Bake crust for 8-10 minutes. Set aside to cool.
5. In a large bowl, beat cream cheese and sugar until smooth and creamy.
6. Beat in vanilla extract and eggs, one at a time.
7. Add chocolate hazelnut spread and beat until fully incorporated.
8. Pour mixture onto the crust and smooth the top using a spatula.
9. Bake for 45-50 minutes, or until edges are set and the center is slightly jiggly.
10. Let it cool completely to room temperature, then refrigerate for at least 3 hours or overnight.
11. In a small saucepan, heat heavy cream until simmering.
12. Add semisweet chocolate chips and espresso powder, and stir until fully melted and smooth.
13. Pour the chocolate mixture onto the cheesecake and spread evenly.
14. Refrigerate for another 30 minutes or until the topping is set.
15. Slice and serve chilled.