Creamy Nutty Delight Cheesecake

Ingredients

• For the Pistachio Crumble base:
• 1 cup all-purpose flour
• 1/2 cup chopped pistachios
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1/4 tsp salt
• For the Chocolate Hazelnut filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 eggs
• 1 cup chocolate hazelnut spread
• For the Toffee Crunch topping:
• 1/2 cup toffee bits
• 1/4 cup chopped pistachios

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, stir together the ingredients for the Pistachio Crumble base until well combined. Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
3. Using an electric mixer, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until the mixture is smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition. Stir in the chocolate hazelnut spread until well combined.
4. Pour the mixture over the Pistachio Crumble base and smooth the top with a spatula.
5. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, open the oven door and let the cheesecake cool for 30 minutes.
6. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 2 hours, or preferably overnight.
7. When ready to serve, sprinkle the toffee bits and chopped pistachios on top of the cheesecake. Enjoy!