Indulgent Chocolate Hazelnut Cheesecake

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Ingredients:

• Pistachio Crumble base:
• 8 oz. shelled pistachios, finely chopped
• 1/4 cup light brown sugar
• 4 tbsp unsalted butter, melted


• Chocolate Hazelnut filling:
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup chocolate hazelnut spread
• 1 tsp vanilla extract
• Pinch of salt


• Berries & Cream topping:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (such as raspberries, blackberries, and blueberries)

Instructions:

1. Preheat the oven to 350°F.


2. Pistachio Crumble base:
1. In a small bowl, mix together the chopped pistachios, brown sugar, and melted butter.
2. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, or until lightly golden.
4. Set aside to cool.


3. Chocolate Hazelnut filling:
1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the granulated sugar and beat for another minute.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the heavy cream, chocolate hazelnut spread, vanilla extract, and salt until well combined and smooth.
5. Pour the mixture over the cooled pistachio crumble base.
6. Bake for 50-55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
7. Let the cheesecake cool to room temperature.


4. Berries & Cream topping:
1. Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream over the cooled cheesecake.
3. Top with mixed fresh berries and serve.