Choco-Nutty Cheesecake

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Almond Flour Base

• 1½ cups almond flour
• 3 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

Chocolate Hazelnut Filling

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

Chocolate Ganache Topping

• 1 cup heavy cream
• 8 oz bittersweet chocolate chips

Instructions

1. Preheat oven to 350°F and line a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine almond flour, sugar, and melted butter. Press mixture onto bottom of prepared pan and bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy and smooth, scraping down the sides of the bowl as needed.
4. Beat in eggs, one at a time, followed by vanilla extract.
5. Mix in chocolate hazelnut spread until thoroughly combined.
6. Pour batter over almond flour base and bake for 45-50 minutes, or until cheesecake is set but slightly wobbly in the center. Let cool completely.
7. To make the ganache topping, heat cream in a small saucepan until it begins to steam. Pour cream over chocolate chips and stir until smooth. Let cool slightly.
8. Pour ganache over cooled cheesecake and refrigerate for at least 2 hours, or until set. Serve chilled.