Creamy Hazelnut Peanut Butter Cheesecake

Shortbread Base:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1 egg yolk

Chocolate Hazelnut Filling:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 1/2 cup Nutella hazelnut spread
• 1 tsp vanilla extract
• 3 eggs

Peanut Butter Cup Topping:

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 cup semisweet chocolate chips

Preheat oven to 350°F. Grease a 9-inch springform pan.

Shortbread Base:

1. In a mixing bowl, cream butter and powdered sugar.
2. Beat in egg yolk. Gradually add flour and mix well.
3. Press onto the bottom of the prepared pan. Bake for 15-18 minutes or until lightly browned. Remove from the oven and cool on a wire rack.

Chocolate Hazelnut Filling:

1. In a large mixing bowl, beat cream cheese and sugar until smooth.
2. Beat in Nutella and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
3. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for another hour.

Peanut Butter Cup Topping:

1. In a mixing bowl, beat the peanut butter and butter until smooth.
2. Gradually add powdered sugar and mix until combined.
3. Spoon the mixture over the cheesecake layer and spread evenly.
4. Cover and chill for at least 3 hours before serving.
5. Melt chocolate chips in microwave or double boiler and drizzle over the top of the cheesecake.

Enjoy your creamy and nutty chocolate cheesecake with a touch of peanut butter!