Heavenly Chocolate Hazelnut Cheesecake

Ingredients

4 containers (32 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
1 cup sugar
1 cup chocolate hazelnut spread
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/4 cup heavy cream

Preheat your oven to 325°F (163°C).
In a bowl, combine the graham cracker crumbs and sugar.
Stir in the melted butter until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
Bake in the preheated oven for 10 minutes. Allow to cool while preparing the filling.

In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
Add the sugar and continue to beat until well incorporated.
Mix in the chocolate hazelnut spread and vanilla extract until fully combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the sour cream and heavy cream until the mixture is smooth.
Pour the filling over the cooled graham cracker base.
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, or overnight.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the chopped chocolate, stirring until the chocolate is completely melted and the mixture is smooth.
Stir in the light corn syrup and vanilla extract until well combined.
Allow the fudge to cool slightly before pouring it over the chilled cheesecake.

Slice the cheesecake and serve with additional hot fudge drizzled on top, if desired. Enjoy your Heavenly Chocolate Hazelnut Cheesecake!