INGREDIENTS:
FOR THE CRUST:
450gr chocolate biscuits
100gr melted butter
FOR THE FILLING:
700gr mascarpone cheese
500gr nutella
FOR THE GANACHE:
½ cup heavy cream
200gr nutella
METHOD:
Toss the biscuits into a food processor and pulse a few times until the biscuits are finely ground. Add the melted butter and process for another couple of minutes until all the crumbs are moistened with the butter. Transfer the crumbs to a 24cm spring form pan, spread it evenly and press to the bottom of the pan. Refrigirate the crust while making the filling. Beat the mascarpone on medium-high speed until it is soft and fluffy. Add the nutella and mix until well combined. Pour the filling onto the crust, smooth the top and refrigerate for 6 hours or overnight.
To make the ganache, heat the heavy cream over low heat to a light boil. Pour the cream into a bowl with the nutella. Stir until the ganache is smooth and without lumps. Pour the ganache over the cheesecake and smooth nicely. Refrigerate for an additional two hours. Transfer to a serving plate, decorate with chopped hazelnuts.
