Creamy Hazelnut Dream Cheesecake

Oreo Base:

• 2 cups crushed Oreo cookies
• 1/4 cup unsalted butter, melted

Chocolate Hazelnut Filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3/4 cup chocolate hazelnut spread
• 1 teaspoon vanilla extract

Kahlua & Espresso Topping:

• 1/4 cup Kahlua liqueur
• 1 tablespoon instant espresso powder
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed Oreo cookies and melted butter until well mixed.
3. Press the cookie mixture firmly onto the bottom of a 9-inch springform pan. Set aside.
4. In a separate large mixing bowl, beat the softened cream cheese, sugar, chocolate hazelnut spread, and vanilla extract until smooth and creamy.
5. Pour the cream cheese mixture over the Oreo base in the springform pan, smoothing it out using a spatula.
6. Bake for 45-50 minutes, or until the center is set and the edges are lightly golden.
7. Remove the cheesecake from the oven and let it cool completely.
8. In a small bowl, dissolve the instant espresso powder in the Kahlua liqueur.
9. In a separate mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
10. Spread the Kahlua & Espresso mixture over the cooled cheesecake.
11. Top the cheesecake with the whipped cream, creating decorative swirls if desired.
12. Refrigerate for at least 4 hours, or overnight, before serving.