INGREDIENTS:
METHOD:
Crush the cornflakes with melted butter and cocoa powder.
Cover the bottom of a springform pan with the crushed cornflakes.
Refrigerate for 20 minutes.
Toast the hazelnuts in the oven.
Blend the still-warm hazelnuts in a food processor to form a paste.
Add half of the cream, cream cheese, vanilla extract, and sugar.
Mix until all ingredients are incorporated.
Pour hazelnut mixture onto the crushed cornflakes in the springform pan, then spread with a spatula.
Refrigerate until firm.
Melt the chocolate with the remaining cream.
Cover the cheesecake with chocolate.
Decorate by topping with Ferrero Rocher chocolates.
Let the cheesecake cool for 30 minutes.
Slice and serve.
I love this recipe
Oh my goodness this is the most amazing recipe ever!
OUTSTANDING
I have lost track of all the times I have used this recipe. Always great!
Love everything about this recipe. It is easy and super tasty. Thank you
You are a culinary genius! We loved the recipe.
Loved it. Simple, but very tasty.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
This is absolutely wonderful!
Just tried this recipe and really loved it.
Absolutely delicious.
Fabulous.
LOVE IT! now my go to recipe.
I made this and it was marvelous!
Looks like a great recipe!! Cant wait to try it!!
Looking forward to making this tonight
So nice .. i wish i could make these
This looks like an easy recipe and healthy, too.