Divine Delight Cheesecake

Ingredients

Shortbread Base

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 tsp salt

Chocolate Hazelnut Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup chocolate hazelnut spread
• 1 tsp vanilla extract
• 1/4 cup finely chopped hazelnuts (optional)

Vanilla Bean Frappuccino Topping

• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla bean paste or vanilla extract
• 1/2 tsp instant coffee granules

Instructions

Shortbread Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, mix together the flour, sugar, and salt.
3. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
4. Press the mixture evenly into the bottom of the prepared pan.
5. Bake for 12-15 minutes or until lightly golden. Remove from the oven and cool completely.

Chocolate Hazelnut Filling

1. Reduce the oven temperature to 325°F (160°C).
2. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the sour cream, heavy cream, chocolate hazelnut spread, and vanilla extract until smooth.
5. Fold in the chopped hazelnuts, if using.
6. Pour the filling over the cooled shortbread base and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until the center is just set and a little wobbly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
8. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Vanilla Bean Frappuccino Topping

1. In a large mixing bowl, beat the heavy whipping cream until soft peaks form.
2. Add the powdered sugar, vanilla bean paste or extract, and instant coffee granules.
3. Continue to beat until stiff peaks form.
4. Spread the topping evenly over the chilled cheesecake.

Serving

Slice the cheesecake with a clean, sharp knife. Serve chilled, and enjoy your Divine Delight Cheesecake!