Banana Pudding Chocolate Hazelnut Cheesecake with Toffee Crunch Topping

Ingredients

• 2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter, melted
• 2 ripe bananas, mashed
• 2 containers (16oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup chocolate hazelnut spread
• 1/2 cup toffee bits

Instructions

1. Preheat oven to 325°F.
2. In a bowl, mix together vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
3. In a mixing bowl, beat mashed bananas, softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
4. Add eggs to the mixture one at a time, beating well after each addition.
5. Mix in chocolate hazelnut spread until well combined.
6. Pour the mixture over the crust in the springform pan.
7. Bake for 45 minutes or until the center is almost set.
8. Remove from oven and let cool for 5 minutes.
9. Sprinkle toffee bits over the top of the cheesecake.
10. Return to the oven and bake for an additional 10 minutes.
11. Remove from oven and cool to room temperature.
12. Chill the cheesecake for at least 4 hours before serving.