Dubai Hazelnut Chocolate Cheesecake

Preheat oven to 350°F. Wrap the bottom edges of a 9-inch springform pan with aluminum foil. Make sure the foil goes at least halfway up the sides of the pan. Spray the inside of the pan with non-stick cooking spray.

Remove the filling from the sandwich cookies, and discard. Next, in a food processor, blend the cookies until they’re fine crumbs. In a medium bowl, combine the warm melted butter and 1 tablespoon of Bonne Maman Hazelnut Chocolate Spread, and mix until smooth and combined. 

Transfer the cookie crumbs into the hazelnut chocolate and melted butter mixture, and mix to combine. Press mixture into the bottom of the prepared pan and slightly up the sides. Bake for 10 minutes to set the crust. Remove from the oven, set aside, and allow to cool while you prepare the filling.

Lower the temp to 300°F. Using a stand mixer or hand mixer, mix eggs until pale and creamy. Set aside. In a new bowl, using a stand mixer or hand mixer, blend the cream cheese and sugar for at least 4 minutes, until well creamed. Next, add the vanilla, salt, and heavy cream, and blend on high until smooth.

Use a spatula to fold eggs, fully incorporating them into the cream-cheese filling. Pour this mixture into the prepared pan. Use a spoon to add tablespoon-size dollops of Bonne Maman Hazelnut Chocolate Spread to the top of the cheesecake mixture in the pan, and then swirl it in with a small knife. Let the spread sink into the mixture while still also remaining on top.

Fill a large roasting pan with about 1 inch of water. Carefully place the cheesecake in the water bath. Bake for 70–90 minutes, until the center is set. Turn off the heat in the oven, and crack the oven door slightly, but leave the cheesecake in the oven for another 30 minutes, letting it cool slowly. Once cooled, cover with plastic wrap, and place it in the fridge for at least 4 hours, preferably overnight.

Once chilled and firmed, evenly layer the top with a ¼ cup of Bonne Maman Hazelnut Chocolate Spread. Store in the fridge for 30 minutes to set the topping. Meanwhile, in a small bowl, mix the kataifi, pistachio cream, and pinch of salt. Add this crunchy topping to the chocolate that’s already on top of the cheesecake. Return it to the fridge to set the topping again. Once set, slice with a large sharp knife, and enjoy!