Churro Chocolate Hazelnut Cheesecake with Chocolate Ganache Topping

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Ingredients:

• 2 cups churro crumbs (blend 2 cups of churros to get the crumbs)
• 6 tablespoons unsalted butter, melted
• 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated white sugar
• 2 large eggs, room temperature
• 1/2 cup hazelnut spread
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup heavy cream
• 1 cup semisweet chocolate chips

Instructions:

1. Preheat the oven to 325°F.
2. Mix churro crumbs with melted butter, press crumb mixture into the bottom of a 9-inch springform pan.
3. Using an electric mixer, beat cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Add hazelnut spread and vanilla extract and mix until well combined.
5. Combine flour and baking powder and then fold it into the cream cheese mixture.
6. Pour the filling into the crust and smooth the top.
7. Bake the cheesecake for 45-50 minutes or until set in the center.
8. Let cool completely to room temperature, then chill in the fridge overnight.
9. Heat heavy cream in a saucepan over medium heat until hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 1 minute, then stir until smooth.
10. Pour the ganache over the cheesecake and let set before serving.

Enjoy your delicious Churro Chocolate Hazelnut Cheesecake with Chocolate Ganache Topping!