Ferrero rocher cheesecake

Ingredients

For the crust:

• 2 cups of graham cracker crumbs
• 1 stick of butter, melted
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 4 tablespoons cocoa powder

For the cheesecake:

• 3 blocks of cream cheese, 8 oz. each at room temperature
• 1 cup sugar
• 3 large eggs
• 1 cup heavy cream
• 1 tablespoons vanilla extract
• 1/2 teaspoon salt
• 10 Ferrero Rocher chocolates, roughly chopped
• 3/4 cup Nutella
• 2 tablespoons chopped roasted hazelnuts

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Preparation

• Preheat oven to 350 degrees F. Boil a large pot of water for the water bath. Mix the crust ingredients together and press into your preferred pan. Set aside.
• Combine cream cheese and sugar in a stand mixer and cream until smooth. Add eggs, one at a time, making sure each is fully incorporated.
• Scrape bowl in between each egg addition. Add the heavy cream, vanilla, and Frangelico and blend until creamy. Lastly, fold in the chopped Ferrero Rocher.
• Pour batter into the prepared crust and tap it on the counter to bring the air bubbles up. Place pan into a larger pan and pour the boiling water into the larger pan, halfway up the side of the cheesecake pan.
• Bake 45 - 55 minutes until almost done, it should hold together but still have a little jiggle in the middle.
• Close the oven door, turn off the oven and let it rest in the cooling oven for an hour.
• Remove it from the oven and spread the Nutella over it . Top with hazelnuts. After, remove it and let it chill in the refrigerator completely. Enjoy!