Date & Walnut Chocolate Hazelnut Cheesecake

Ingredients:

• 12 oz pitted dates
• 1 cup walnuts
• 8 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup chocolate hazelnut spread
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 1/2 cup unsalted butter, room temperature
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp kosher salt

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a food processor, pulse dates and walnuts until finely chopped. Add melted butter and pulse until mixture begins to clump together. Press mixture firmly onto the bottom of prepared pan. Chill in refrigerator while preparing filling.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add chocolate hazelnut spread and beat until well combined. Beat in eggs one at a time, followed by vanilla extract.
4. Pour filling over crust and smooth the top. Bake for 55-60 minutes or until the edges are set but the center is slightly jiggly. Let cool to room temperature on a wire rack.
5. In a medium saucepan, heat heavy cream until steaming. Remove from heat and add chopped chocolate, butter, unsweetened cocoa powder, and kosher salt. Stir until smooth and incorporated. Let cool for 10 minutes.
6. Pour chocolate ganache over cooled cheesecake, spreading it evenly. Chill cheesecake in refrigerator for at least 2 hours.
7. Once cheesecake is chilled, make cheesecake truffle topping. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add powdered sugar and beat until creamy. Using a small cookie scoop or spoon, form teaspoon-sized balls and roll them in your hands to form smooth balls. Arrange truffles on top of chilled cheesecake. Chill in refrigerator until ready to serve.
8. Enjoy!