Creamy Hazelnut Cheesecake with Peach & Mango Topping

Graham Cracker Base

9 sheets of graham crackers
1/4 cup of sugar
5 tablespoons of melted butter

Chocolate Hazelnut Filling

24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
1 cup of sugar
1 tablespoon of vanilla extract
4 eggs
1/2 cup of chocolate hazelnut spread

Peach & Mango Topping

2 peaches, peeled and thinly sliced
1 mango, peeled and diced
1/4 cup of sugar
1/4 cup of orange juice
1 tablespoon of cornstarch

Instructions:

1. Preheat the oven to 350°F. 2. In a food processor, pulse the graham crackers and sugar until finely ground. Add the melted butter and pulse until the mixture is evenly moistened. 3. Press the graham cracker mixture into the bottom and up the sides of a 9-inch springform pan. 4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Add the sugar and vanilla extract and beat until well combined. 5. Add the eggs, one at a time, beating well after each addition. 6. Stir in the chocolate hazelnut spread until well combined. 7. Pour the filling into the prepared crust and smooth the top with a spatula. 8. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. 9. Remove from the oven and let cool on a wire rack for 30 minutes. 10. Chill the cheesecake in the refrigerator for at least 2 hours before serving. To make the topping: 1. In a medium saucepan, combine the sliced peaches, diced mango, sugar, orange juice, and cornstarch. 2. Cook over medium heat, stirring constantly, until the mixture thickens and the fruit is tender. 3. Let the topping cool to room temperature and then refrigerate until ready to serve. 4. Spoon the peach and mango topping over the cheesecake slices and serve. Enjoy!