Chocolate Hazelnut Cheesecake with Vanilla Wafer Crust and Vanilla Bean Frappuccino Topping

Ingredients:

• 2 cups Vanilla Wafer Crumbs
• 1/3 cup Unsalted Butter, Melted
• 3 Containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, Softened
• 1 cup Granulated Sugar
• 1 cup Chocolate Hazelnut Spread
• 4 large Eggs
• 2 tsp Vanilla Extract
• 1/2 cup Heavy Cream
• 1/2 cup Vanilla Bean Frappuccino

Instructions:

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
2. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture onto the bottom of the prepared pan. Bake for 10 minutes. Allow the crust to cool completely on a wire rack.
3. In a large bowl, beat the softened cream cheese and sugar on medium-high speed until creamy and smooth. Add the chocolate hazelnut spread and beat until fully combined.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Pour the cheesecake batter over the prepared crust. Place the foil-wrapped pan in a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
6. Bake the cheesecake for 1 hour and 20 minutes or until almost set. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
7. Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Refrigerate the cheesecake for at least 4 hours or overnight.
8. When ready to serve, combine the heavy cream and vanilla bean frappuccino in a chilled bowl. Beat with an electric mixer until soft peaks form.
9. Remove the cheesecake from the springform pan and place on a serving plate. Spread the vanilla bean frappuccino topping over the cheesecake. Serve chilled.