Chocolate Hazelnut Cheesecake with Vanilla Wafer Base and Chocolate Ganache Topping

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Ingredients:

• 35 Vanilla Wafer cookies, crushed (about 1 1/2 cups)
• 1/4 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened (3 containers)
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup chocolate hazelnut spread
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 cup heavy cream
• 8 oz semisweet chocolate chips
• 1/2 tsp pure vanilla extract

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together Vanilla Wafer crumbs and melted butter until fully combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
3. Bake the crust for 10 minutes and let cool while making the filling.
4. In a large bowl, beat cream cheese and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
5. Mix in chocolate hazelnut spread, vanilla extract and kosher salt until combined.
6. Pour the filling into the cooled crust and bake for 50-55 minutes or until the center is almost set.
7. Let cool to room temperature, cover and refrigerate for at least 4 hours or overnight.
8. Before serving, make the ganache topping by heating heavy cream in a saucepan until just before boiling.
9. Place chocolate chips in a heatproof bowl and pour the hot cream over the chocolate. Let the mixture sit for 1 minute before stirring until the chocolate is fully melted and the mixture is smooth.
10. Stir in vanilla extract and let the mixture cool for 5-10 minutes until it thickens slightly.
11. Pour the ganache over the cheesecake and spread evenly with a spatula.
12. Refrigerate the cheesecake for 30 minutes to allow the ganache to set.
13. Serve and enjoy!