Oreo Hazelnut Cheesecake with Chocolate Ganache Topping

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Ingredients

• 20 Oreo cookies, crushed
• 5 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup Chocolate Hazelnut spread
• 1/4 cup heavy cream
• 4 oz semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix the crushed Oreos and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add in eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Chocolate Hazelnut spread until well blended.
4. Pour the cheesecake mixture into the prepared crust. Bake for 45-50 minutes or until the center is almost set.
5. Let the cheesecake cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan. Chill the cheesecake for at least 2 hours before serving.
6. In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and immediately add in the semi-sweet chocolate chips. Stir the mixture until the chocolate is completely melted and smooth.
7. Pour the chocolate ganache on the top of the cooled cheesecake. Spread it out evenly over the top of the cheesecake. Let the ganache set in the refrigerator for at least 30 minutes before serving.
8. Serve chilled and enjoy!