Indulgent Hazelnut Caramel Cheesecake

Lemon Bar Base Ingredients:

• 1 1/2 cups of crushed lemon bars
• 1/4 cup of melted butter

Chocolate Hazelnut Cheesecake Filling Ingredients:

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 4 eggs
• 1/2 cup of chocolate hazelnut spread

Caramel Macchiato Topping Ingredients:

• 1/2 cup of sugar
• 1/4 cup of water
• 1/2 cup of heavy cream
• 2 tablespoons of instant coffee
• 2 tablespoons of unsalted butter

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare the Lemon Bar Base by mixing the crushed lemon bars with melted butter until it's evenly moistened. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the Lemon Bar Base for 10 minutes then set aside to cool.
4. To make the Chocolate Hazelnut Cheesecake Filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese with sugar until smooth. Add in eggs and chocolate hazelnut spread. Mix until well blended.
5. Pour the Cheese Filling over the Lemon Bar Base. Bake for 50-55 minutes until the cheesecake is set. Let it cool to room temperature then chill in the refrigerator for a minimum of 2 hours.
6. To make the Caramel Macchiato Topping, combine sugar and water in a saucepan. Heat it over medium-high heat until it turns brown. Reduce the heat to low, add cream, instant coffee and unsalted butter. Stir it continuously until the ingredients are well combined and the caramel thickens.
7. Remove the cheesecake from the refrigerator and pour the Caramel Macchiato Topping over the chilled cheesecake.
8. Slice and serve!