Chocolate Hazelnut Cheesecake with Black & White Cookie Crust and Caramel Sauce

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Ingredients:

• 1 ½ cups crushed Black & White Cookies
• 5 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 cup chocolate hazelnut spread
• 4 large eggs
• 1 teaspoon vanilla extract
• ⅔ cup heavy cream
• 1 cup granulated sugar
• ½ cup water
• 6 tablespoons unsalted butter
• ½ cup heavy cream

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a large bowl, mix together the crushed Black & White Cookies and melted butter until well combined. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Remove from the oven and let cool while preparing the filling.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the chocolate hazelnut spread and beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until fully incorporated.
4. Pour the cheesecake filling over the cooled cookie crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles.
5. Bake for 45-50 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open. Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
6. To make the caramel sauce, combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Cook until the sugar turns amber in color, swirling the pan as needed. Remove from the heat and add the butter, whisking until the butter is fully melted and incorporated. Add the heavy cream and whisk until smooth. Let cool completely before serving over the cheesecake.
7. When ready to serve, slice the cheesecake and drizzle each slice with the caramel sauce.