Rosemary & Chocolate Hazelnut Cheesecake

Ingredients:

• 1 1/2 cups of crushed graham crackers
• 1/2 cup of chopped hazelnuts
• 1/2 cup of unsalted butter, melted
• 1 tablespoon of chopped fresh rosemary
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each)
• 1 cup of sugar
• 3 eggs, room temperature
• 1 cup of chocolate hazelnut spread
• 1 cup of heavy cream
• 1 teaspoon of vanilla extract

Directions:

1. Preheat oven to 325°F.
2. In a medium bowl, combine graham cracker crumbs, hazelnuts, melted butter, and fresh rosemary. Mix well.
3. Press mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10-12 minutes or until lightly browned.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
5. Stir in the chocolate hazelnut spread and mix until well combined.
6. Pour mixture into the crust and bake for 60-70 minutes or until the center is almost set.
7. Remove cheesecake from the oven and let it cool for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake.
8. Cool the cheesecake completely at room temperature and then chill for at least 4 hours in the refrigerator or overnight.
9. In a medium bowl, whip heavy cream and vanilla extract until stiff peaks form. Spread on top of the cheesecake.
10. Serve and enjoy!