Chocolate Raspberry Cheesecake Dip

• 2 cups Heavy Whipping Cream
• 16 ounces, weight Cream Cheese, Softened To Room Temperature
• 1/3 cups Confectioners Sugar
• 2 Tablespoons Raspberry Preserves
• 1 cup Chocolate Hazelnut Spread (like Nutella)
• 2 Tablespoons Graham Cracker Crumbs
• 2 cups Assorted Berries, For Garnish And Dipping
• Graham Crackers For Dipping

1. In the bowl of your stand mixer, with whisk attachment fixed, beat the heavy whipping cream at medium-high speed until stiff peaks form, 3-4 minutes. Set aside.
2. In another bowl of your stand mixer, with paddle attachment fixed, beat together the cream cheese and confectioners' sugar until smooth and creamy, about 2 minutes. Add the raspberry preserves and chocolate hazelnut spread to the cream cheese mixture and beat again until thoroughly combined, about 1 minute.
3. Remove the bowl from the mixer and fold the whipped cream very gently into the cream cheese mixture. This will take a couple of minutes of folding. Make sure the mixture is smooth and creamy when all is said and done.
4. At this point, you may cover the bowl of dip and refrigerate until you are ready to serve.
5. Once you are ready to serve, sprinkle the graham cracker crumbs on top and garnish with berries. Serve with graham crackers and assorted berries for dipping. Enjoy!

cream, weight cream cheese, confectioners sugar, raspberry preserves, chocolate hazelnut, graham cracker crumbs, crackers

Taken from tastykitchen.com/recipes/desserts/chocolate-raspberry-cheesecake-dip/ (may not work)