Exquisite Matcha & Sesame Cheesecake with Chocolate Hazelnut Delight and Cheesecake Truffle Magic

Ingredients

For the Matcha & Sesame Base:

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons matcha powder
• 1/4 cup toasted sesame seeds
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter

For the Chocolate Hazelnut Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1 1/2 cups chocolate hazelnut spread
• 1 tablespoon vanilla extract
• 4 large eggs

For the Cheesecake Truffle Topping:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese (1 container)
• 1 cup powdered sugar
• 1/2 cup crushed graham crackers
• 1/4 cup melted dark chocolate, for drizzling

Instructions

To Make the Matcha & Sesame Base:

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine the graham cracker crumbs, matcha powder, toasted sesame seeds, and granulated sugar.
3. Add the melted butter and mix until evenly moistened.
4. Press the mixture firmly into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes, then let it cool while you prepare the filling.

To Make the Chocolate Hazelnut Filling:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with the granulated sugar until smooth and creamy.
2. Add the flour, sour cream, chocolate hazelnut spread, and vanilla extract, and beat until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Pour the mixture over the cooled matcha & sesame base.
5. Bake at 325°F (160°C) for 60-70 minutes, or until the center is slightly set but still jiggly.
6. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
7. Remove and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

To Make the Cheesecake Truffle Topping:

1. In a medium bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and powdered sugar until smooth and fluffy.
2. Roll the mixture into small truffle-sized balls.
3. Coat the truffles with crushed graham crackers.
4. Arrange the truffles on top of the chilled cheesecake.
5. Drizzle the melted dark chocolate over the truffles.

To Serve:

1. Carefully remove the cheesecake from the springform pan.
2. Slice and serve chilled, enjoying the layers of matcha & sesame, chocolate hazelnut, and cheesecake truffle bliss!