Servings: YIELD: 10" cake

CRUST A: subheading: CRUST A:
2 cups all purpose flour 2 cups all purpose flour
160g unsalted butter (room temperature) 160g unsalted butter (room temperature)
1/2 cup brown sugar ½ cup brown sugar
1/4 teaspoon salt ¼ teaspoon salt
1/4 teaspoon cinnamon ¼ teaspoon cinnamon
CREAM CHEESE FILLING B: subheading: CREAM CHEESE FILLING B:
800g cream cheese 800g cream cheese
4 large eggs 4 large eggs
3/4 cups granulated sugar ¾ cups granulated sugar
3/4 cups sour cream ¾ cups sour cream
3/4 cups hazelnut butter ¾ cups hazelnut butter
1/2 cups cocoa powder ½ cups cocoa powder
2 tablespoons pure vanilla extract 2 tablespoons pure vanilla extract
1/2 cup cocoa powder ½ cup cocoa powder
1 tablespoon all purpose flour 1 tablespoon all purpose flour
1/2 teaspoon salt ½ teaspoon salt
DECORATION - GANACHE C: subheading: DECORATION - GANACHE C:
1/2 cup semi-sweet chocolate chips ½ cup semi-sweet chocolate chips
80g unsalted butter (room temperature) 80g unsalted butter (room temperature)
2 tablespoons heavy cream 2 tablespoons heavy cream
DECORATION - ICING D: subheading: DECORATION - ICING D:
1 1/2 cups powdered sugar 1 ½ cups powdered sugar
1/2 cups cocoa powder ½ cups cocoa powder
1/4 unsalted butter (room temperature) ¼ unsalted butter (room temperature)
3 teaspoons pure vanilla extract 3 teaspoons pure vanilla extract
DECORATION - CANDY E: subheading: DECORATION - CANDY E:
12 pieces of Ferrero Rocher 12 pieces of Ferrero Rocher
EQUIPMENT NEEDED: subheading: EQUIPMENT NEEDED:
electric stand mixer fitted with the flat beater and whisk attachment electric stand mixer fitted with the flat beater and whisk attachment
10" spring form pan 10" spring form pan
mixing bowls (large 4qt, small 1qt) mixing bowls (large 4qt, small 1qt)
sauce pan sauce pan
piping bag and nozzle piping bag and nozzle
scale scale
spatula & knife spatula & knife
measuring cups & spoons measuring cups & spoons
 
TIME: Preparation: 3 hours Cook & Bake: 1 hour Set & Cook: 6 hours TIME: Preparation: 3 hours Cook & Bake: 1 hour Set & Cook: 6 hours

PREPARATION - CRUST: subheading: PREPARATION - CRUST:
Combine all ingredients listed under A. in an electric stand mixer with the flat beater attachment and mix at low speed for 5 minutes or until all ingredients are well blended. Press the crust prepared in Step 1. onto the bottom of a 10' round spring form pan. Bake at 325ºF (163ºC) for 10 minutes. Allow partially baked crust to cool for 20 minutes at room temperature
PREPARATION - CREAM CHEESE FILLING: subheading: PREPARATION - CREAM CHEESE FILLING:
Attach your flat beater to your electric stand mixer. Cut the 800g of cream cheese into 1'x1' small cubes and place them into your stand mixer's bowl.
Add ¾ cups of granulated sugar and mix for 2 minutes.
Add 4 eggs, one by one, to the cream mixture in Step 2.
Add ¾ cups of sour cream. Continue mixing for another 2 minutes.
Add ¾ cups of hazelnut butter. Continue mixing for another 2 minutes.
Add 2 tablespoons of pure vanilla extract mixture. Continue mixing for another 2 minutes.
In a separate small bowl combine and mix ½ cup cocoa powder, 1 tablespoon of flour and ½ teaspoon salt. One tablespoon at a time, add this cocoa mixture to the cream cheese mixture and continue mixing at low speed until well incorporated.
Pour the cream cheese filling into the spring form pan with the cooled crust as prepared in 'PREPARATION - CRUST'
Bake the cheesecake at 325ºF (163ºC) for 50 to 60 minutes, or until the top of the cheesecake does not stick but still jiggles. Allow the cheesecake to cool at room temperature for 20 minutes.
PREPARATION - GANACHE: subheading: PREPARATION - GANACHE:
Using a small sauce pan, heat up all ingredients listed under C. over low heat on your stove. Whisk over low heat until the ganache is smooth.
Set 3 tablespoons of ganache aside for later use as described in Step 3 below.
Pour the remaining ganache onto the baked cheesecake and allow to cool for 10 minutes.
Pour the 3 tablespoons of ganache into a piping bag with a 3mm round opening and zig-zag the ganache onto the cheesecake.
Allow to cool for another 10 minutes.
DECORATION - ICING & CANDY: subheading: DECORATION - ICING & CANDY:
In your electric stand mixer's bowl with the whisk attachment, combine and mix at low speed 1 ½ cups powdered sugar and ½ cups cocoa powder.
Add ¼ cups of butter (room temperature). Cut the butter in 1'x1' cubes. Mix at low speed for 5 minutes.
Add 3 tablespoons of pure vanilla extract and mix until the icing is smooth.
Transfer the icing into a piping bag with a preferably star nozzle. Score your cheesecake into 12 equal pieces.
Pipe the chocolate icing onto the cake as shown below. Unwrap the Ferrero Rocher chocolates and place them onto the piped icing.