Chocolate Hazelnut Cheesecake on Black & White Cookie Crust with Chocolate Ganache Topping

Ingredients

• 10 Black & White cookies, crushed into fine crumbs
• 5 tablespoons unsalted butter, melted
• 12 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream
• 3 large eggs, room temperature
• 1/2 cup chocolate hazelnut spread
• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped

Instructions

1. Preheat oven to 350°F. Mix together the cookie crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Allow the crust to cool.
2. In a large bowl, beat the cream cheese and sugar together until smooth. Add in the flour and sour cream and mix until well combined. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
3. Stir in the chocolate hazelnut spread until evenly mixed. Pour the mixture over the crust and smooth out the top with a spatula. Bake for 40-45 minutes, until set.
4. Let the cheesecake cool to room temperature, then cover and chill in the refrigerator for at least 2 hours, or up to overnight.
5. For the chocolate ganache topping, heat the heavy cream in a small saucepan until it begins to simmer. Remove from the heat and stir in the chopped chocolate until melted and smooth.
6. Pour the ganache over the top of the chilled cheesecake and smooth with a spatula. Return to the refrigerator to chill for an additional 30 minutes, until the ganache is set. Serve slices chilled.