Black and White Hazelnut Cheesecake with Mocha Latte Topping

Ingredients:

• 10 Black & White Cookies, crushed
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup chocolate hazelnut spread
• 1/4 cup heavy cream
• 1 tbsp instant coffee granules
• 1 tbsp hot water

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick cooking spray.
2. In a mixing bowl, combine the crushed Black & White Cookies with 2 tablespoons of melted butter. Press the mixture into the bottom of the prepared pan and set aside.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy.
4. Add the sugar, eggs, and vanilla extract to the cream cheese mixture and beat until well combined and creamy.
5. Add the chocolate hazelnut spread to the cream cheese mixture and beat until well combined.
6. Pour the cream cheese mixture over the Black & White Cookie crust in the prepared pan and smooth out the top.
7. Bake the cheesecake for 30-35 minutes or until the center is set.
8. While the cheesecake is baking, prepare the mocha latte topping. In a mixing bowl, whisk together the heavy cream, instant coffee granules, and hot water until well combined and frothy.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Spread the mocha latte topping over the top of the cooled cheesecake.
11. Refrigerate the cheesecake for at least 1 hour or until fully chilled.
12. Slice and serve!