Decadent Chocolate Hazelnut and Cherry Cheesecake with Pistachio Crumble Base

Ingredients:

• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 4 large eggs, at room temperature
• 1 cup of chocolate hazelnut spread
• 1 teaspoon of vanilla extract
• 1 cup of graham cracker crumbs
• 1/2 cup of pistachios, finely chopped
• 1/2 cup of unsalted butter, melted
• 1 cup of heavy whipping cream
• 1/4 cup of powdered sugar
• 1 cup of fresh cherries, pitted and halved

Instructions:

1. Preheat the oven to 350°F.
2. To make the pistachio crumble crust, combine graham cracker crumbs, chopped pistachios, and melted butter in a bowl. Mix well and press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the room temperature cream cheese until smooth and creamy using a hand mixer or stand mixer.
4. Add the sugar and mix until light and fluffy.
5. Mix in the chocolate hazelnut spread and vanilla extract.
6. Add the eggs, one at a time, making sure to blend well after each addition.
7. Pour the filling onto the cooled crust and bake for about 50 minutes, until the center no longer jiggles and the edges are lightly golden.
8. Allow to cool completely before refrigerating for at least 2 hours or overnight.
9. When ready to serve, make the whipped cream by whipping the heavy cream and powdered sugar together until light and fluffy.
10. Top the cheesecake with the whipped cream and fresh cherries.
11. Serve and enjoy!