Chocolate Hazelnut Cheesecake with Black & White Cookie Crust and Fudge Brownie Topping

this image was generated using AI technology

Ingredients:

• 10 Black & White cookies, crushed
• 2 tablespoons unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup chocolate hazelnut spread
• 3 eggs
• 1/2 cup heavy cream
• 1/2 cup fudge brownie mix

Instructions:

1. Preheat the oven to 350°F.
2. Mix the crushed Black & White cookies with the melted butter and press into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, then remove from the oven and set aside.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the sugar and vanilla extract and beat until creamy.
6. Mix in the chocolate hazelnut spread.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the heavy cream and pour the mixture over the crust.
9. Bake for 45-50 minutes, until the cheesecake is set but slightly jiggly in the center.
10. In a small bowl, mix the fudge brownie mix with enough water to create a thick but pourable consistency.
11. Pour the brownie mixture over the top of the cheesecake and spread it evenly.
12. Bake for an additional 10 minutes.
13. Cool the cheesecake to room temperature, then chill in the refrigerator for at least 2 hours before serving.