Hazelnut Cheesecake

Grind the maria biscuits using a food processor.

Grind the hazelnuts using a food processor.

Melt the butter in a saucepan over low heat.

In a deep bowl, combine the finely ground maria biscuits, hazelnuts, melted butter, and cocoa powder. Mix until combined.

Grease a baking pan and line it with parchment paper. Spread the cookie dough evenly into and press it firmly onto the bottom of the baking pan. Place the pan briefly in the refrigerator.

In another bowl, mix cream cheese, hazelnut spread, sugar, and vanilla sugar until smooth.

Sift cornstarch into the bowl and mix until smooth. Add the remaining cream cheese and mix again until smooth. Use a spatula from now on. Crack the eggs one by one into the bowl and fold gently into the cheesecake batter.

.

Pour the cheesecake batter on top of the cookie dough

Preheat the oven to 125°C. Bake the hazelnut cheesecake for 70 minutes or until the edges are firm and the center slightly jiggles. Turn off the oven and let the cheesecake sit in the oven for 1 hour. Remove the cheesecake from the oven and refrigerate it, covered, preferably overnight.

Heat the hazelnut spread in a saucepan over low heat.

Melt the white chocolate using a double boiler and transfer to a piping bag.

Pour the hazelnut spread evenly over the cheesecake and pipe lines of white chocolate on top. Refrigerate the cheesecake until the topping sets (30-45 minutes).

Cut the hazelnut cheesecake into pieces and garnish with cream and chocolate chunks.