Chocolate Hazelnut Cheesecake Recipe

Preheat oven to 350 degrees F.

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 chocolate chips in the microwave in 30-second increments and stir until fully melted.

In a stand mixer, cream the cream cheese and sugar together on medium speed until completely smooth.

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 to 75 minutes, until the center is just barely jiggly.

Turn the oven off, open it an inch and let it cool completely.

Once completely cooled, 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.