INGREDIENTS:
METHOD:
Crush the cornflakes with melted butter and cocoa powder.
Cover the bottom of a springform pan with the crushed cornflakes.
Refrigerate for 20 minutes.
Toast the hazelnuts in the oven.
Blend the still-warm hazelnuts in a food processor to form a paste.
Add half of the cream, cream cheese, vanilla extract, and sugar.
Mix until all ingredients are incorporated.
Pour hazelnut mixture onto the crushed cornflakes in the springform pan, then spread with a spatula.
Refrigerate until firm.
Melt the chocolate with the remaining cream.
Cover the cheesecake with chocolate.
Decorate by topping with Ferrero Rocher chocolates.
Let the cheesecake cool for 30 minutes.
Slice and serve.
Yum, yum, yum! This recipe looks delicious.
Thanks for the suggestion!
It's very tasty and very easy to cook,
These were easy and delicious.
the flavors were all very delicious.
Wow. Fantastic! Followed the instructions to the letter and this was awesome...
OMG. Thank you for this recipe, it is wonderful!
I made this for a party this weekend and it was a great hit!
I made this and it was marvelous!
Simple, delicious. Thanks for another great recipe.
This looks delicious!
Loved this recipe! Simple and delicious.
This is a GREAT recipe.
I made these for thanksgiving, people said they were good.
This recipe is delicious! 5th recipe I've tried.
What an absolutely wonderful recipe
Love it! Simple yet delicious. Thank you.
This was absolutely delicious!!
Fabulous recipe