Chocolate Hazelnut Cheesecake with Black & White Cookie Crust and Toffee Crunch Topping

Ingredients:

• 10 Black & White cookies, crushed
• 4 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs, room temperature
• 1/2 cup chocolate hazelnut spread
• 1 cup toffee bits

Instructions:

1. Preheat oven to 325°F.
2. Grease a 9-inch springform pan.
3. In a bowl, combine the crushed Black & White cookies and melted butter.
4. Press the cookie mixture into the bottom of the prepared pan and bake for 10 minutes.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
6. Add the sugar and vanilla extract and beat until smooth.
7. Beat in the eggs, one at a time until fully combined.
8. Stir in the chocolate hazelnut spread until fully incorporated.
9. Pour the cheesecake mixture on top of the cookie crust.
10. Bake for about 55-60 minutes or until the edges are set and the center is still slightly jiggly.
11. Remove from the oven and let cool to room temperature.
12. Once cooled, chill in the refrigerator for at least 1 hour.
13. Before serving, sprinkle with the toffee bits on top.