A Nutty Chocolate Dream Cheesecake Recipe

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Ingredients:

• 1 1/2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3 (8oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1/2 cup Chocolate Hazelnut spread
• 1/2 cup Candied Pecans, chopped

Directions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix the Graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar together until combined. Press onto the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool while preparing the filling.
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth. Add in the remaining 1 cup of granulated sugar and vanilla extract. Beat until just combined.
4. Add in the eggs, one at a time, mixing until just blended.
5. Melt the Chocolate Hazelnut spread in a microwave-safe bowl for 30 seconds or until melted. Pour into the cheesecake batter and mix until thoroughly blended.
6. Pour the cheesecake mixture over the Graham cracker crust and smooth out the top with a spatula.
7. Bake for 45-50 minutes or until the edges are lightly golden brown and the center is just set.
8. Turn off the oven and crack the oven door open slightly. Leave the cheesecake in the oven to cool slowly for 15 minutes.
9. Remove from the oven and cool completely on a wire rack, then refrigerate the cheesecake for at least 3 hours or overnight.
10. Top with chopped Candied Pecans just before serving.