Decadent Chocolate Hazelnut Cheesecake

Ingredients:

• 1 ½ cups shortbread cookie crumbs
• 6 tablespoons unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• ⅔ cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup chocolate-hazelnut spread
• 1 cup heavy cream
• 6 oz. semisweet chocolate, chopped

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Combine the shortbread crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes or until golden brown.
3. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract and chocolate-hazelnut spread until fully incorporated.
6. Pour the mixture over the shortbread crust and smooth the surface.
7. Bake for 45-50 minutes or until the cheesecake is set but slightly jiggly in the center.
8. Allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours.
9. To make the ganache topping, heat the heavy cream in a saucepan until just simmering.
10. Add the chopped chocolate and stir until fully melted.
11. Pour the ganache over the cheesecake and spread it evenly.
12. Refrigerate the cheesecake for another hour to allow the ganache to set.
13. Enjoy!