Citrus Nutella Cheesecake

Lemon Bar Base

• 1 1/2 cups crushed Lemon Bar cookies
• 4 tbsp unsalted butter, melted

Chocolate Hazelnut Filling

• 24 oz Norman's Kosher Cholov Yisroel cream cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup Nutella chocolate hazelnut spread

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed Lemon Bar cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a separate mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and Nutella until thoroughly combined.
4. Pour the cheesecake filling onto the Lemon Bar crust and spread it evenly. Bake for 55-60 minutes or until the cheesecake is set and the center is slightly wobbly.
5. Let the cheesecake cool completely and refrigerate for at least 3 hours or overnight.
6. In a saucepan, heat the heavy cream over medium heat until simmering. Remove the pan from heat and add the chocolate chips. Stir until fully melted and smooth.
7. Pour the chocolate ganache over the top of the cheesecake, spreading it out evenly. Refrigerate again until the ganache sets.
8. Serve chilled and enjoy!