INGREDIENTS

8 1/2 ounces of crushed corn flakes
2 1/2 ounces unsalted butter, melted
4 tablespoons cocoa powder
7 ounces hazelnut
1.1 pound cream cheese
1 1/2 cup + 4 tablespoons cream (25 percent fat content)
3 ounces sugar
1/2 teaspoon vanilla extract
170 grams dark chocolate
8 Ferrero Rocher chocolates

INSTRUCTIONS

Crush the cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes.
Toast the hazelnuts in the oven.
Blend the still warm hazelnuts to form a paste. Add the cream cheese, half of the cream, vanilla extract and sugar and beat until all ingredients are incorporated.
Pour it into the pan and spread with a spatula. Refrigerate until firm.
Melt the chocolate with the rest of the cream.
Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates let it cool for 30 minutes. Serve

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