Decadent Hazelnut & Bourbon Cheesecake

Oreo Crust Ingredients:

• 24 Oreo cookies, finely crushed
• 1/4 cup unsalted butter, melted

Chocolate Hazelnut Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 cup Nutella
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup heavy cream, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt

Bourbon & Butterscotch Topping Ingredients:

• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1/8 tsp salt
• 2 tbsp bourbon

Instructions:

1. Preheat the oven to 350°F. Wrap the bottom of a 9-inch springform pan with aluminum foil.
2. Mix together the crushed Oreos and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese and sugar until light and fluffy. Beat in the Nutella. Add in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Mix in the sour cream, heavy cream, vanilla extract, and salt. Beat on medium-high speed until the mixture is smooth and creamy. Pour the mixture over the cooled crust.
5. Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, leaving the cheesecake inside for 30 minutes. Remove from the oven and let cool completely.
6. In a small saucepan, combine the brown sugar, butter, heavy cream, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth and bubbling. Stir in the bourbon and continue to cook for another 2-3 minutes.
7. Pour the butterscotch-bourbon mixture over the cooled cheesecake. Chill in the refrigerator for at least 2 hours or overnight before serving.