Ferrero Rocher Nutella Cheesecake

Devilishly rich, creamy, smooth and velvety! Just one bit of this Ferrero Rocher Nutella Cheesecake will send you sraight to seventh heaven.

THE RECIPE

INGREDIENTS

For the crust:

• 2-1/2 cups (290g | 10.1oz) graham cracker crumbs
• 1 cup (30g | 1oz) Rice Krispies Cereal, slightly crushed
• 1/2 cup (75g | 2.6oz) roasted hazelnuts, finely chopped
• 1/4 cup (50g | 1.75oz) granulated sugar
• 1/2 cup (120g | 4.2oz) butter, at room temperature
• 1/2 cup (150g | 5.3oz) Nutella

For the nutella cheese filling:

• 3- (227g | 8oz) packages full fat cream cheese
• 1 cup (227g | 8oz) 14% fat sour cream
• 3/4 cup (150g | 5.25oz) granulated sugar
• 1/3 cup (80ml) whipping cream
• 1 tbsp pure vanilla extract, (store-bought or homemade)
• 5 large eggs
• 3 tbsp corn starch
• 1-1/2 cups (450g | 15.9oz) Nutella
• 1/2 cup (75g | 2.6oz) semi-sweet chocolate, melted

For the nutella hazelnut ganache:

• 1-1/2 cup (225g | 7.9oz) semi-sweet chocolate, finely chopped
• 1/2 cup (150g | 5.3oz) Nutella
• 1 cup (240ml) whipping cream
• 2 tbsp butter, at room temperature
• 2/3 cup (100g | 3.5oz) roasted hazelnuts, finely chopped

Garnish:

• 1 cup Nutella Ganache (reserved from above)
• 13 Ferrero Rocher

INSTRUCTIONS

1. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
2. Combine the graham cracker crumbs, Rice Krispies, chopped hazelnuts and sugar together in a large mixing bowl.
3. In another, smaller bowl, combine the butter and nutella and place them in the microwave for 30 to 45 seconds; mix with a whisk until well combined and pour over the reserved dry ingredients. Mix until evenly combined and press the mixture firmly at the bottom and about 3/4 of the way up the side of the prepared pan. Set aside.
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