Chocolate Hazelnut (Nutella) Cheesecake

Ingredients:

Crust

• 2 cups Graham Cracker Crumbs
• 2 tbsp. Sugar
• Pinch of Salt
• 6 tbsp. Melted Butter (unsalted)

Filling

• 5 – 8 oz. blocks Cream Cheese (room temperature)
• 1 1/2 cups Sugar
• 3/4 cup Nutella (or any chocolate-hazelnut spread)
• 2 tsp. Vanilla Extract
• 3 Eggs
• 2 cups (12 oz.) Semisweet Chocolate Chips

Topping

• 8 oz. Sour Cream
• 3 tbsp. Nutella (or any chocolate-hazelnut spread)
• 1/2 cup Sugar
• Chocolate Bar Shavings (optional)

Instructions:

Crust

1. Preheat oven to 325º F.
2. In a bowl, combine all crust ingredients.
3. Press into bottom and sides of 10-inch springform pan.
4. Bake for 10 minutes.

Filling

1. Raise oven temperature to 350º F.
2. In a stand mixer, beat cream cheese and sugar on low speed until smooth.
3. Add chocolate-hazelnut spread and vanilla and beat until well blended.
4. Beat in eggs, one at a time, until well incorporated.
5. Fold in chocolate chips.
6. Spread into pan.
7. Bake for 50 minutes until cake is almost set.
8. Cool for 15 minutes.

Topping

1. In a small bowl, whisk together all ingredients except chocolate shavings.
2. Spread over cake.
3. Bake for an additional 5 minutes.
4. Cool for 10 minutes.
5. Using an offset spatula or knife, run along edges of the cake.
6. Cool for an additional hour. Refrigerate overnight.
7. The following day, sprinkle chocolate shavings over the top of the cake.