Lemon Bar Cheesecake with Chocolate Hazelnut Filling and Toffee Crunch Topping

Ingredients:

• For the Lemon Bar base:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup lemon juice
• Zest of 1 lemon
• For the Chocolate Hazelnut filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs
• 1/2 cup Nutella hazelnut spread
• 2 tsp vanilla extract
• For the Toffee Crunch topping:
• 1/2 cup toffee bits
• 1/4 cup dark chocolate chips, melted

Instructions:

1. Preheat the oven to 350°F.
2. Prepare the Lemon Bar base by mixing the graham cracker crumbs, melted butter, granulated sugar, lemon juice, and lemon zest in a bowl. Press the mixture into a springform pan and set aside.
3. In a stand mixer fitted with the paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar and beat until creamy.
4. Add the sour cream, eggs, Nutella, and vanilla extract and continue beating until well combined.
5. Pour the filling over the Lemon Bar base in the springform pan.
6. Bake for about 45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Remove the cheesecake from the oven and let it cool to room temperature on the counter.
8. Refrigerate the cheesecake for at least 2 hours or overnight.
9. Before serving, prepare the Toffee Crunch topping by mixing the toffee bits and melted dark chocolate. Sprinkle the mixture over the cheesecake.