Decadent Hazelnut Chocolate Cheesecake

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Shortbread Base

• 5 ounces unsalted butter
• 2 ounces granulated sugar
• 1 egg yolk
• 6 ounces all-purpose flour

Chocolate Hazelnut Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup hazelnut spread
• 1/4 cup semi-sweet chocolate chips

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour

Instructions:

1. Preheat the oven to 325°F.
2. To make the shortbread base, cream the butter and sugar together in a mixer until light and fluffy.
3. Add the egg yolk and mix well.
4. Slowly add the flour and mix until it comes together as a dough.
5. Press the dough into the bottom of a greased 9-inch springform pan and bake for 15 minutes or until lightly brown. Set aside to cool.
6. To make the filling, cream the cream cheese and sugar together in a mixer until smooth and creamy.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the sour cream and vanilla extract.
9. Stir in the hazelnut spread until well combined.
10. Melt the chocolate chips in the microwave and stir into the mixture.
11. Pour the filling over the cooled shortbread base and bake for 35-40 minutes or until just set.
12. To make the fudge brownie topping, melt the butter in a saucepan over medium heat.
13. Add the granulated sugar, brown sugar, cocoa powder, salt, and vanilla extract and stir until well combined.
14. Add the eggs one at a time, mixing well after each addition.
15. Add the flour and stir until just combined.
16. Pour the brownie batter over the baked cheesecake and bake for an additional 15-20 minutes or until the brownie topping is set.
17. Cool the cheesecake completely and refrigerate for at least 2 hours before serving.