This heavenly cake I made for my son-in-law’s birthday this year, at his request (well, I’d asked him what kind of cake he wanted, you know. It’s not like he went “hey, mom-in-law, I demand that you make me this cake for my birthday”) and I seriously couldn’t have been happier with his choice. Honestly, this has got to be one of the best cheesecakes I’ve had to this day. Well, as far as “chocolate flavored” cheesecakes go, that is.
My daughter still thinks that the Chocolate and Salted Caramel Cheesecake that I’d made for her boyfriend last year tops them all, but I’m not sure. Maybe I’d have to make another one, just to see…
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)
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5 large eggs
3 tbsp corn starch
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1-1/2 cups (450g | 15.9oz) Nutella
1/2 cup (75g | 2.6oz) semi-sweet chocolate, melted
FOR THE NUTELLA HAZENLUT 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
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