Chocolate Hazelnut Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Chocolate Hazelnut Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup chocolate hazelnut spread

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 4 ounces bittersweet chocolate, finely chopped
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 350°F.
2. Make the graham cracker base by stirring together graham cracker crumbs, melted butter and sugar until combined. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden brown. Let cool completely.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with sugar, flour, and salt until smooth. Beat in eggs, one at a time, just until blended. Stir in chocolate hazelnut spread. Pour the filling over the cooled crust.
4. Bake the cheesecake for 45-50 minutes or until the edges are set and the center still jiggles slightly. Let cheesecake cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
5. Make the chocolate ganache by heating the heavy cream in a small saucepan until just simmering. Remove from heat and add chopped chocolate, stirring until melted. Stir in butter until combined and smooth.
6. Pour the ganache onto the cheesecake, spreading it evenly. Refrigerate for at least 15 minutes, or until the ganache is set. Remove the cheesecake from the springform pan and serve.