Matcha Sesame Cheesecake with Chocolate Hazelnut Filling and Caramel Macchiato Topping

Ingredients:

• Matcha Sesame Base:
• 1 ½ cups of finely crushed graham crackers
• ¼ cup of sesame seeds
• 2 tablespoons of matcha powder
• ½ cup of unsalted butter, melted
• Chocolate Hazelnut Filling:
• 16oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 ¼ cups of Nutella
• ½ cup of granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon of vanilla extract
• Caramel Macchiato Topping:
• 1 cup of granulated sugar
• 6 tablespoons of unsalted butter, room temperature
• ½ cup of heavy cream
• 1 teaspoon of vanilla extract
• 1 tablespoon of instant coffee granules

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. Matcha Sesame Base: In a mixing bowl, combine the finely crushed graham crackers, sesame seeds and matcha powder. Add melted butter and mix until the crumbs are evenly moistened. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Once done, remove from the oven and set aside to completely cool down to room temperature.
3. Chocolate Hazelnut Filling: In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese for about 1-2 minutes until it's smooth. Gradually mix in Nutella and sugar. Beat until well combined and the mixture is creamy. Add eggs, one at a time and beat at low speed. Mix in vanilla extract and make sure to combine it well.
4. Pour the filling onto the cooled crust. Tap gently the pan to spread the cream and to release any air bubbles. Bake in the middle rack for about 40-45 minutes or until the edges are set and the center is slightly jiggly. Once done, remove it from the oven and let it cool for 5 minutes before adding the Caramel Macchiato Topping.
5. Caramel Macchiato Topping: In a saucepan over medium heat, cook sugar until it completely melts, stirring lightly. Once melted, stir in the butter, taking care as the caramel may bubble up. Remove the pan from the heat and gradually stir in heavy cream. Mix in the vanilla extract and instant coffee granules until everything is well combined. Let the mixture cool down to room temperature before drizzling over the cheesecake.
6. Once done, chill the cheesecake in the fridge overnight before serving.