Decadent Delight Cheesecake

Maple Pecan Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup melted unsalted butter
• 1/4 cup pure maple syrup

Chocolate Hazelnut Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 4 large eggs, room temperature
• 1/2 cup Nutella hazelnut spread
• 1 tsp vanilla extract

Peanut Butter Cup Topping

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 cup chopped peanut butter cups

Preheat the oven to 325°F.

For the base, mix together graham cracker crumbs, chopped pecans, melted butter, and maple syrup. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10-12 minutes, until lightly golden. Remove from the oven and allow to cool completely.

For the filling, beat the cream cheese and sugar together in a large mixing bowl until light and fluffy. Then, mix in the cocoa powder, Nutella, and vanilla extract. Add eggs one at a time, beating well after each addition. Pour the mixture over the cooled crust and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly when shaken.

For the topping, beat the remaining cream cheese with the peanut butter, powdered sugar and heavy cream in a separate bowl until smooth and creamy. Spread the mixture over the cooled cheesecake, and sprinkle chopped peanut butter cups on top.

Chill the cheesecake for at least 4 hours or overnight, to allow it to set properly. Then, slice and serve. Enjoy!