Ferrero cheesecake

• Place cold butter, sugar, flour, salt and cocoa into the mixer with the paddle attachment. Mix until crumbly.
• Add eggs and vanilla, and mix until the dough grabs together.
• Roll it out between 2 sheets of parchment, and refrigerate. Then bake at 320F (160C) for 12-15 minutes.
• Then cool, and grind in a food processor into crumbs. Add melted butter, and mix.
• Spread the base and sides into the ring (d=18cm). Bake for 10 minutes at 356F (180C).

• All the ingredients must be at room temperature.
• Mix the cream cheese with sugar using a mixer (at minimum speed). Add the hazelnut paste, and mix.
• Add the eggs, vanilla, and mix. Pour the hot cream over the chocolate, then mix and chill. Add chocolate and stir for no more than 3 minutes.
• Pour the mass over the chocolate pastry base.
• Bake the cheesecake in the oven at 212-266F (100-130C) for 1 hour 30 minutes. *Be sure to put a baking sheet with water on the bottom rack. This is a steam bath. The center of the cheesecake should be wobbly when done.
• Leave to cool in the off oven. Then cool it in the mold in the cold.

Pour the hot cream over the chocolate, and refrigerate. Add chopped sweets and hazelnuts. Mix well.

If you'd like to make the paste at home, then wash the hazelnuts, and dry in the oven at 356F (180C) for 10 minutes. Grind into paste using a blender. You need to take at least 200g (7.00 oz) of hazelnuts.