Cayenne & Chocolate Kosher Cheesecake with Hazelnut Filling and Toasted Almonds Topping

Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2 oz dark chocolate, melted and cooled
• 2 oz hazelnut spread or chocolate hazelnut spread
• 2 tbsp all-purpose flour
• 1/4 tsp cayenne pepper
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted unsalted butter
• 1/3 cup chopped toasted almonds

Instructions:

1. Preheat oven to 350°F.
2. Mix the graham cracker crumbs and melted butter in a bowl until fully combined. Press mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes.
3. In a separate bowl, mix together the cream cheese, melted dark chocolate, hazelnut spread, flour, cayenne pepper, and granulated sugar until fully combined.
4. Add the eggs and vanilla extract to the cream cheese mixture, and whisk together until fully incorporated.
5. Pour the mixture over the cooled crust and bake for 30-35 minutes, or until cheesecake is set with a slight jiggle in the center.
6. Once the cheesecake has baked, let it cool at room temperature for 10 minutes before removing the springform pan. Then place it in the fridge to cool for at least 2 hours.
7. When ready to serve, remove the cheesecake from the fridge and sprinkle the chopped toasted almonds on top.
8. Slice, serve, and enjoy!