Cinnamon Roll Chocolate Hazelnut Cheesecake with Whipped Cream Topping

Ingredients

• 1 ½ cups cinnamon graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 2 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate hazelnut spread
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, combine cinnamon graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly onto the bottom of the prepared pan. Bake for 10-12 minutes until lightly browned. Remove from the oven and let cool completely.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract. Mix well.
4. Pour cheesecake batter into prepared crust. Drop spoonfuls of chocolate hazelnut spread onto the cheesecake. Use a knife to swirl the chocolate through the cheesecake.
5. Bake in the preheated oven for 35-40 minutes or until the cheesecake is set. Let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
6. When ready to serve, beat heavy whipping cream, confectioners' sugar, and vanilla extract until stiff peaks form. Spread whipped cream on top of the cheesecake and serve.