Oreo Hazelnut Cheesecake Truffle Cheesecake Recipe

Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• 2 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup chocolate hazelnut spread
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 8 oz semisweet chocolate chips
• 3 tbsp unsalted butter, softened

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, mix together the crushed Oreo cookies and melted butter. Press the mixture onto the bottom of the prepared pan.
3. In another bowl, beat the softened cream cheese with granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Mix in the chocolate hazelnut spread and vanilla extract.
4. Pour the cheesecake mixture over the Oreo crust. Bake for 35-40 minutes or until the edges are set and the center jiggles slightly.
5. Remove from the oven and allow to cool for 5 minutes. Then, remove the outer ring of the springform pan and allow to cool on a wire rack for another 15 minutes.
6. In a saucepan, heat heavy cream until it starts to steam. Remove from heat and add in chocolate chips and butter. Stir until completely melted and smooth.
7. Pour the chocolate ganache over the cooled cheesecake and spread evenly. Refrigerate for 30 minutes or until set.
8. Using a small cookie scoop, make small balls out of the remaining cheesecake. Dip into melted chocolate ganache and place on top of the cheesecake. Refrigerate for 15 minutes or until set.
9. Serve chilled.