Creamy Chocolate Hazelnut Espresso Cheesecake

Ingredients for Basbousa Base:

1 cup semolina flour
1/2 cup white sugar
1/2 cup unsalted butter, melted
1 tsp baking powder
1 cup milk

Ingredients for Chocolate Hazelnut Filling:

16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
1/2 cup chocolate hazelnut spread
1/2 cup white sugar
2 large eggs

Ingredients for Espresso & Chocolate Topping:

3/4 cup heavy cream
1/4 cup white sugar
1 tbsp instant espresso powder
4 oz bittersweet chocolate, chopped

Directions:

Preheat the oven to 350°F. Grease a 9-inch springform pan.
To make the Basbousa base: Mix together semolina flour, white sugar, melted butter, and baking powder in a bowl until crumbly. Stir in milk until smooth. Pour the mixture into the prepared pan and bake for 20-25 minutes, until golden brown. Remove from the oven and let it cool completely.
To make the Chocolate Hazelnut Filling: In a mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and white sugar until smooth and creamy. Beat in the chocolate hazelnut spread until well combined. Then, add the eggs, one at a time, mixing well after each addition. Pour the filling over the Basbousa base.
Bake the cheesecake for 40-45 minutes, until the filling is set and the top is lightly golden. Remove from the oven and let it cool for 15 minutes before releasing it from the pan. Let it cool completely on a wire rack.
To make the Espresso & Chocolate Topping: In a small saucepan, heat the heavy cream, white sugar, and instant espresso powder over medium-high heat, stirring constantly, until the sugar is dissolved. Remove from the heat, add the chopped bittersweet chocolate. Stir until the chocolate is melted and the mixture is smooth. Let it cool for 5-10 minutes.
Pour the cooled Espresso & Chocolate Topping over the cooled cheesecake, spreading it evenly all over. Chill the cheesecake in the refrigerator for at least 1 hour, until the topping is set.
Serve the Creamy Chocolate Hazelnut Espresso Cheesecake cold, and enjoy!