Creamy Chocolate Hazelnut Pistachio Cheesecake

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Ingredients:

• 1 1/2 cups Pistachio Crumble (recipe below)
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 1/3 cup chocolate-hazelnut spread
• 4 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup Salted Pistachios, chopped

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the bottom and sides with aluminum foil to prevent leaks.
2. Press the Pistachio Crumble evenly onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese until smooth.
4. Add the sugar, cocoa powder, and chocolate-hazelnut spread. Beat until well combined and creamy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the vanilla extract.
7. Pour the filling over the Pistachio Crumble crust.
8. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
9. Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
10. When ready to serve, top with chopped Salted Pistachios and enjoy!

Pistachio Crumble:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup shelled pistachios, chopped

1. In a medium mixing bowl, combine the flour, sugar, and salt.
2. Add the melted butter and stir until the mixture forms a crumbly dough.
3. Stir in the chopped pistachios.
4. Use immediately as directed in the recipe.