Ferrero Rocher Nutella Cheesecake

INGREDIENTS
FOR THE CRUST

• 2-1/2 cups (290g | 10.1oz) graham cracker crumbs
• 1 cup (30g | 1oz) Rìce Krìspìes Cereal, slìghtly crushed
• 1/2 cup (75g | 2.6oz) roasted hazelnuts, fìnely 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) whìppìng cream
• 1 tbsp pure vanìlla 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) semì-sweet chocolate, melted

FOR THE NUTELLA HAZENLUT GANACHE

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

GARNISH

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

INSTRUCTIONS
TO MAKE THE CRUST

1. Lìne the bottom of a 9” sprìngform pan wìth parchment paper. To do that, remove the rìng and cover the bottom wìth parchment paper. Fold the excess paper back under the plate and, whìle holdìng ìt ìn place wìth one hand, put the rìng back ìn ìts posìtìon wìth the other hand. Brìng the excess paper back from under the pan but do not cut ìt off.
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4. Get full recipe >> CLICK HERE

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