Decadent Chocolate Hazelnut Cheesecake with Pistachio Topping

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1/4 cup chocolate hazelnut spread
• 2 eggs
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup shelled pistachios, roughly chopped
• 2 tbsp honey
• 1/4 tsp sea salt

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with coconut oil.
2. In a medium bowl, combine almond flour, melted coconut oil, and maple syrup. Mix until a crumbly dough forms. Press the dough into the prepared pan, making sure to press it evenly along the bottom and about 1 inch up the sides.
3. Bake crust for 10 minutes, or until lightly golden. Set aside to cool.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy.
5. Add cocoa powder and chocolate hazelnut spread to the cream cheese mixture, and mix until well combined.
6. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and salt.
7. Pour the cheesecake filling into the crust and smooth the top with a spatula.
8. Bake for 40-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. In a small bowl, mix together chopped pistachios, honey, and sea salt.
11. Remove the cheesecake from the pan and place it on a serving plate. Sprinkle the pistachio mixture over the top of the cheesecake.
12. Chill in the refrigerator for at least 2 hours before serving.