Oreo Chocolate Hazelnut Cheesecake

Ingredients:

• 1 package Oreo cookies
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup chocolate hazelnut spread
• 1/4 cup heavy cream
• 1/2 cup hot fudge sauce, warmed

Instructions:

1. Preheat oven to 350°F.
2. In a food processor, pulse Oreo cookies until finely ground.
3. Add melted butter and pulse until well combined.
4. Press Oreo mixture onto the bottom and up the sides of a 9-inch springform pan.
5. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
6. Add eggs one at a time, beating well after each addition.
7. Melt chocolate hazelnut spread in the microwave and stir in heavy cream until smooth.
8. Add chocolate hazelnut mixture to the cream cheese mixture and beat until well combined.
9. Pour cheesecake mixture into the prepared crust and smooth the top.
10. Bake for 50-55 minutes or until the center is almost set.
11. Cool the cheesecake in the pan on a wire rack for 10 minutes.
12. Run a knife around the edge of the pan to loosen the cheesecake.
13. Cool the cheesecake to room temperature, then chill for at least 2 hours or overnight.
14. Before serving, remove cheesecake from the pan and spread warm hot fudge sauce over the top.