The Nutty Mocha Cheesecake

Vanilla Wafer Base

• 12 ounces Vanilla Wafers
• 6 tablespoons unsalted butter, melted

Chocolate Hazelnut Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup chocolate hazelnut spread

Espresso & Chocolate Topping

• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup brewed espresso
• 4 ounces semisweet chocolate, chopped

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. For the Vanilla Wafer Base, pulse the Vanilla Wafers in a food processor until finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool while preparing the filling.
3. For the Chocolate Hazelnut Filling, in a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until creamy. Add the eggs one at a time, beating after each addition. Stir in the sour cream and chocolate hazelnut spread. Pour the filling into the cooled Vanilla Wafer base. Bake for 50-60 minutes, or until the center is set.
4. For the Espresso & Chocolate Topping, in a small saucepan over medium heat, combine the heavy cream, sugar, and espresso. Bring to a simmer and stir until the sugar is dissolved. Remove from heat and stir in the chopped chocolate until melted and smooth. Let the mixture cool, then pour over the cooled cheesecake.
5. Refrigerate the cheesecake for at least 3 hours, or until completely chilled.
6. Serve and enjoy!