Creamy Hazelnut Mocha Cheesecake

Ingredients:

• 3 cups of Vanilla Wafer crumbs
• 1 cup of unsalted butter, melted
• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 and 1/2 cups of granulated sugar
• 1/2 cup of chocolate hazelnut spread
• 4 large eggs, room temperature
• 2 tsp of instant coffee powder
• 1/4 cup of hot water
• 1 tsp of vanilla extract
• 1 cup of heavy cream, chilled
• 1/4 cup of powdered sugar
• 1 tbsp of cocoa powder
• 20 chocolate covered espresso beans for decoration (optional)

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Mix the Vanilla Wafer crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy and smooth using an electric mixer.
4. Add chocolate hazelnut spread and beat until well incorporated.
5. Add the eggs one at a time, beating well after each addition.
6. In a small bowl, dissolve the instant coffee powder in hot water. Add it to the cream cheese mixture.
7. Add vanilla extract and mix well.
8. Pour the mixture over the cooled crust and bake for 60-65 minutes, or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
10. Once cheesecake is chilled, prepare the mocha latte topping.
11. In a chilled bowl, whip the heavy cream, powdered sugar, and cocoa powder until stiff peaks form.
12. Spread the mocha latte topping over the top of the cheesecake and smooth it out with a spatula.
13. Garnish with chocolate covered espresso beans, if desired.
14. Serve and enjoy!