Decadent Hazelnut Chocolate Cheesecake with Bourbon Butterscotch Topping

Ingredients:

• 2 cups of Graham cracker crumbs
• ½ cup of unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of sugar
• 2 tablespoons of cornstarch
• 4 eggs
• 1 cup of heavy cream
• 1 teaspoon vanilla extract
• 1 cup of chocolate-hazelnut spread
• 1 cup of butterscotch chips
• ½ cup of heavy cream
• 2 tablespoons of Bourbon

Directions:

1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine the Graham cracker crumbs and melted butter. Mix well and press firmly onto the bottom of a 9-inch springform pan, and then bake for 10 minutes. Let the crust cool.
3. In a large mixing bowl, beat creamy Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and cornstarch until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the heavy cream and vanilla extract.
6. Add in the chocolate-hazelnut spread and mix well.
7. Pour the cheesecake mixture into the crust, and bake for 50-60 minutes or until the cheesecake is set.
8. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 30 minutes before removing to a wire rack to cool to room temperature.
9. In a small saucepan, combine the butterscotch chips and heavy cream. Heat over medium heat, stirring occasionally until the mixture is melted and smooth.
10. Turn off heat and stir in Bourbon. Drizzle on top of the cheesecake.
11. Chill the cheesecake for at least 4 hours before serving.