Decadent Delight Cheesecake Recipe

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Ingredients

• 1 1/2 cups of Maple Pecan Cookies, crushed
• 6 tablespoons of unsalted butter, melted
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 2 large eggs
• 1/2 cup of Chocolate Hazelnut spread
• 1/4 cup of Kahlua liqueur
• 1 tablespoon of instant Espresso powder

Instructions

1. Preheat your oven to 325°F/ 160°C.
2. Grease the bottom and sides of a 9-inch springform pan.
3. In a mixing bowl, combine the crushed Maple Pecan cookies and melted butter. Mix well until they are combined. Press the mixture firmly into the bottom of the pan.
4. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar with a mixer until it is well combined and smooth. Add in the eggs, one at a time, and mix until combined.
5. Add the Chocolate Hazelnut spread to the cream cheese mixture and stir well until fully incorporated.
6. Pour the mixture over the crust in the prepared pan and smooth the top with a spatula.
7. Bake for 50-60 minutes or until the edges are golden brown and the center is almost set. Remove the cake from the oven and let it cool down completely.
8. In a bowl, mix the Kahlua liqueur and instant Espresso powder together until the espresso is completely dissolved.
9. Top the cooled cheesecake with the Kahlua and Espresso mixture.
10. Chill the cheesecake in the refrigerator for at least 2 hours, or until completely set.
11. Enjoy your delicious Decadent Delight Cheesecake!