Cinnamon Roll Chocolate Hazelnut Cheesecake with Toffee Crunch Topping

Ingredients:

• 2 cups Cinnamon Roll, crumbled
• 1/4 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 3/4 cup chocolate hazelnut spread
• 1 cup toffee bits, divided

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a small bowl, mix together the Cinnamon Roll crumbles and melted butter. Press the mixture into the bottom of the prepared pan and set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar, eggs, and vanilla extract; mix until well combined.
4. In a separate bowl, microwave the chocolate hazelnut spread for 30 seconds. Stir until smooth.
5. Divide the cheesecake batter in half. Stir the melted chocolate hazelnut spread into one half of the batter.
6. Pour the plain cheesecake batter over the Cinnamon Roll crust. Then pour the chocolate hazelnut cheesecake batter over the plain batter. Use a knife to swirl the two batters together.
7. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.
8. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, place the cheesecake in the refrigerator for at least 2 hours.
9. Before serving, sprinkle the toffee bits over the top of the cheesecake.