Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts (slightly adapted from The Picky Apple)
- 1 3/4 cups chocolate cookie crumbs
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 whole egg
- 1/2 cup milk
- 1 (13 ounce) jar Nutella
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 cups toasted hazelnuts, chopped
Preheat oven, 350 degrees F. In a small mixing bowl, combine crust ingredients. Pat gently into the bottom of springform pan and bake for 10 minutes.
Beat cream cheese, sugar, flour and vanilla extract with electric mixer until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely. Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a cookie sheet in oven. Bake for 1 1/2 hours, or until center appears set when shaken lightly. Cool on a wire rack.
Bring cream to a boil. Pour over chocolate chips. Stir until smooth. Spread evenly over top of cheesecake. Sprinkle toasted hazelnuts over chocolate. Refrigerate cheesecake for at least 4 hours to set.