Decadent Hazelnut Chocolate Cheesecake

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Ingredients

• 24 Oreo cookies, finely crushed
• 1/4 cup unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1/4 cup hazelnut spread
• 1/4 cup heavy cream
• 1/2 cup toffee bits

Directions

1. Preheat the oven to 350°F. Mix the crushed Oreos and melted butter in a bowl until well combined.
2. Press the mixture firmly onto the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
4. Add sugar and vanilla extract and beat until well combined.
5. Add eggs, one at a time, beating on low speed after each addition until just combined.
6. Gently fold in hazelnut spread and heavy cream until fully combined.
7. Pour the mixture onto the crust in the springform pan. Smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
9. Remove from oven and let cool for 10 minutes. Sprinkle the toffee bits evenly on top of the cheesecake.
10. Refrigerate for at least 4 hours, or overnight. Serve chilled.