Nutella cheesecake

INGREDIENTS

200g (⅔ cup) hazelnut cream; 500g (2 cups) mascarpone; 200ml (⅔ cup+1 tbsp) whipping cream; 250g (2 ½ cups) chocolate cookie crumbs; 80g (⅓ cup) butter, melted; Hazelnut cream and hazelnut grains for decoration.

METHOD

1. Mix cookie crumbs with melted butter and pour them on the bottom of an 18 cm baking pan. Press crumbs with a spoon to form an even crust. Let sit in the fridge for 20 minutes.
2. Meanwhile, use a hand mixer to beat whipped cream with mascarpone. Add hazelnut paste and mix to combine. Make sure that all of the ingredients are at room temperature.
3. Spread the cheese mixture on top of the crust and tap lightly to remove any bubbles. Smooth the surface of the cheesecake and let it cool in the fridge for 1 hour.
4. Cut a piece with a hot knife and decorate with more hazelnut paste and hazelnut grains before serving.