Preparation

Working time approx. 1 hourResting time approx. 2 hoursCooking/baking time approx. 50 minutesTotal time approx. 3 hours 50 minutes

Preheat the oven to 175°C at top/bottom heat. Cover the bottom of a 26 cm springform pan with baking paper.

Blend or mash the chocolate cookies into crumbs either in a blender or in a freezer bag using a rolling pin/pot etc. Mix the crumbs in a bowl with the softened butter and 50g Nutella. If the mixture is still too dry, add some more Nutella. Pour the crumb mixture into the springform pan and spread it over the entire base with the help of a spoon and press down firmly. Cooling points.

In a mixing bowl, briefly mix the cream cheese with a blender until creamy, then add the sugar, stir in. Then mix in the egg, egg yolks, vanilla extract and sour cream one after the other. Transfer half of the cream cheese mixture to a second bowl, stir in the remaining Nutella and cocoa. Take the springform pan out of the fridge and place the two mixtures alternately tablespoon at a time in the middle to get the well-known zebra pattern. Of course, you can also spread the masses for a cow stain or marble pattern, etc. Press the unpacked Rocher chocolates into the mixture at any distance – I take one for each later piece, even though I don’t know where the cut edges will be yet.

When the chocolates are still sticking out, shake the springform pan and tap on the countertop so that the mixture settles. If necessary, spread the cream cheese mixture in such a way that the cake later has a flat cheese surface. Seal the mold with aluminum foil. Make sure everything is tight so that the cookie base is not watered down. Place the springform pan in a deep baking tray, then place it in the oven on the middle rack and fill the baking tray with water, up to a maximum of half the tin height. Bake for 45 – 50 minutes. When testing with a stick, the surface should be firm, some cream cheese may stick to the stick, then it is still nice and juicy. Allow to cool completely on a wire rack.

While the cake is cooling, make the chocolate icing. Chop the chocolate into small pieces and melt it with the butter over a bain-marie, bring the cup of cream to the boil in a saucepan at the same time and then pour it over the melted chocolate-butter mixture and stir with a whisk until the mixture has cooled down a little. Set aside and stir from time to time until the cheesecake has cooled completely. Roast the chopped hazelnuts in a pan without oil until brown and set aside until the cheesecake has cooled completely.

When the cake is cold, add the chocolate glaze and spread the hazelnuts on top and put in the fridge for at least 2 hours. Before removing the edge of the springform pan, loosen the cake once along the edge of the pan with a hot knife.

Note:
With the Nutella and the cocoa in the second half of the cheese mass, the cake becomes even more chocolatey, it also tastes good with pure cheese mass.