Maple Chocolate Berry Cheesecake

Ingredients:

• Maple Pecan Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 1/3 cup melted butter
• Chocolate Hazelnut Filling:
• 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 1/2 cup chocolate hazelnut spread
• 1 teaspoon vanilla extract
• 2 eggs
• Berries & Cream Topping:
• 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/3 cup sugar
• 1 cup whipped cream
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions:

1. Preheat oven to 350°F.
2. Maple Pecan Base:
• In a bowl, mix together graham cracker crumbs, chopped pecans, maple syrup, and melted butter until well combined.
• Press mixture onto the bottom of a greased 9-inch springform pan.
• Bake for 10 minutes, then set aside to cool.
3. Chocolate Hazelnut Filling:
• Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
• Add chocolate hazelnut spread and vanilla extract, and beat until well combined.
• Beat in eggs, one at a time, until mixture is smooth and creamy.
• Pour mixture over the cooled crust and smooth out the top with a spatula.
• Bake for 30 minutes, or until filling is set and the edges are lightly golden.
• Remove cheesecake from oven and let it cool down to room temperature, then chill in the fridge for at least one hour before adding the topping.
4. Berries & Cream Topping:
• Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
• Add whipped cream and beat until well combined.
• Spread mixture over the top of the chilled cheesecake.
• Decorate with mixed berries.
• Chill for at least 30 more minutes before serving.
5. Enjoy your delightful Maple Chocolate Berry Cheesecake!