Cheesy Mocha Hazelnut Delight

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Ingredients:

• 8 oz Parmesan & Garlic crackers, crushed
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1 cup chocolate hazelnut spread
• 1/2 cup heavy cream
• 1/4 cup brewed coffee, cooled
• 1/4 cup confectioners' sugar
• whipped cream and additional chocolate hazelnut spread for serving (optional)

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix the crushed Parmesan & Garlic crackers and melted butter until well combined. Press the mixture onto the bottom of the prepared pan.
3. Bake for 10 minutes and let cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Mix in chocolate hazelnut spread until well combined. Pour the mixture over the prepared crust.
5. Bake for 45-50 minutes or until the center is almost set. Turn off the oven, leave the cheesecake inside, and let it cool for 30 minutes.
6. Remove cheesecake from the oven and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
7. In a small saucepan, whisk together heavy cream, brewed coffee, and confectioners' sugar over low heat until the sugar dissolves. Remove from heat and let cool.
8. Remove the cheesecake from the pan and transfer to a serving plate. Pour mocha latte topping over the cheesecake. Serve with whipped cream and additional chocolate hazelnut spread, if desired.