The Heavenly Swirl Cheesecake

Cinnamon Roll Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Chocolate Hazelnut Filling

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup chocolate-hazelnut spread

Berries & Cream Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Assorted fresh berries (strawberries, blueberries, raspberries, etc.)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon until well mixed. Press the mixture onto the bottom of a greased springform pan to create the crust.
3. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Divide the cream cheese mixture equally into two bowls. In one bowl, mix in the cocoa powder until fully incorporated. In the other bowl, mix in the chocolate-hazelnut spread.
5. Dollop spoonfuls of the cocoa-flavored cream cheese mixture and the chocolate-hazelnut cream cheese mixture over the prepared crust in the springform pan. Use a knife to gently swirl the two flavors together, creating a marbled effect.
6. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
7. Allow the cheesecake to cool completely in the pan on a wire rack. Then refrigerate for at least 4 hours, or overnight, to set.
8. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the chilled cheesecake.
9. Garnish with fresh berries before serving.