Oreo Chocolate Hazelnut Cheesecake with Candied Pecans

Ingredients:

• 24 Oreo cookies, crushed into crumbs
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• ⅔ cup unsweetened cocoa powder
• 4 large eggs, at room temperature
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup finely chopped candied pecans

Directions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, mix together the Oreo crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan and set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and cocoa powder until smooth and fluffy, scraping down the sides of the bowl occasionally.
4. Add the eggs, one at a time, beating well after each addition. Mix in the heavy cream and vanilla extract and beat until the filling is completely smooth.
5. Pour the filling mixture over the Oreo crust in the prepared pan.
6. Bake for 45 to 50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Allow the cheesecake to cool completely before refrigerating it for at least 4 hours or overnight.
8. Before serving, sprinkle the top of the cheesecake with the finely chopped candied pecans.
9. Slice and serve chilled.