Chocolate Hazelnut Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 1/4 cups Chocmeister milk chocolatey hazelnut spread

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 cup Cocoa powder
  • 1 cup Milk chocolate chips
  • 1 cup Milk or semisweet chocolate
  • 1 tbsp Vanilla extract
  • 1 cup White sugar

• Snacks

  • 36 Chocolate wafer cookies, finely crushed (about 3 cups

• Dairy

  • 6 tbsp Butter, unsalted
  • 4 (8 ounce packages Cream cheese
  • 3/4 cup Heavy cream
  • 1/2 cup Milk
  • 1/2 cup Sour cream

Found on dinnerthendessert.com

Description

Ingredients

• 36 chocolate wafer cookies, finely crushed (about 3 cups)
• 6 tablespoons unsalted butter, melted
• 1 cup milk chocolate chips
• 4 (8 ounce) packages cream cheese, at room temperature
• 1 cup white sugar
• ½ cup milk
• 4 eggs
• ½ cup sour cream
• 1¼ cups Chocmeister® Milk Chocolatey Hazelnut Spread
• 1 tablespoon vanilla extract
• ¼ cup cocoa powder
• ¼ cup all-purpose flour
• 1 cup milk or semisweet chocolate
• ¾ cup heavy cream

Directions

• Preheat oven to 350 degrees.
• Grease a 9 inch springform pan.
• In a large bowl add the chocolate wafer cookie crumbs with melted butter.
• Press onto bottom of springform pan and up the sides by an inch or so (a ½ cup measuring cup normally works great for tamping down the crust and pressing it against the sides).
• In a small bowl melt your chocolate chips in the microwave in 30 second increments (took me two times) and stir until fully melted.
• In your stand mixer, cream the cream cheese and sugar together on medium speed until completely smooth (lumps are your enemy here).
• Add in the milk, eggs, melted chocolate and sour cream and turn on stand mixer on medium speed until well combined.
• Add in the Chocmeister® Milk Chocolatey Hazelnut Spread and vanilla and combine again on medium speed.
• Add in the cocoa powder and flour and combine until the flour is just absorbed.
• Using a spatula, add the filling carefully into the crust.
• Bake for 60-75 minutes, until the center is just barely jiggly.
• Turn the oven off, open it an inch (where is naturally sits open, but not all the way) and let it cool completely.
• Being gentle with the change in temperature will prevent cracking the top.
• Once completely cooled you can store in the refrigerator until ready to serve.
• To make the ganache, add the 1 cup of milk or semisweet chips to a microwave safe bowl with the ¾ cup heavy cream and microwave for one minute.
• Let sit untouched for 2 minutes, then whisk to combine.
• Pour over the whole cheesecake or slices.
• Optionally garnish with chopped hazelnuts, more crushed cookies and chopped chocolate disks.