Effortless Ferrero Rocher Nutella (Print Version)

# Ingredients:

→ Crust

01 - 150g Nutella
02 - 120g unsalted butter, nice and soft
03 - 50g granulated sugar
04 - 75g roasted hazelnuts, super fine
05 - 30g rice cereal, almost crushed
06 - 290g graham cracker crumbs

→ Nutella Cheese Filling

07 - 75g semi-sweet chocolate, already melted
08 - 450g Nutella
09 - 3 tbsp corn starch
10 - 5 big eggs
11 - 1 tbsp good vanilla extract
12 - 80ml heavy cream
13 - 150g granulated sugar
14 - 227g thick sour cream (14% fat)
15 - 681g full fat cream cheese

→ Nutella Hazelnut Ganache

16 - 100g roasted hazelnuts, chopped up
17 - 2 tbsp unsalted butter, soft as can be
18 - 240ml heavy cream
19 - 150g Nutella
20 - 225g semi-sweet chocolate, chopped fine

→ Garnish

21 - 13 Ferrero Rocher balls
22 - 1 cup saved Nutella ganache

# Instructions:

01 - Move the cake over to your serving platter. Pop it in the fridge but let it sit out an hour before you cut into it.
02 - If you want, melt any spare ganache, stick it in a little parchment piping tool, and zigzag over your Ferrero Rocher candies.
03 - Place a chocolate candy right on every ganache ring you made.
04 - Scoop your chilled ganache into a piping bag with a star tip. Pipe 12 pretty swirls around the edge and stick one swirl in the middle.
05 - Take off the sides of your springform pan, but keep the base and the parchment underneath the cake for now.
06 - Stir in the chopped hazelnuts to whatever ganache you have left. Pour it right over the cold cheesecake and smooth it out. Chill again so it sets.
07 - Scoop out a cup of ganache and keep it in the fridge until it's thick enough to pipe (this can take around three hours, give it a stir now and then).
08 - Mix up the chopped chocolate, Nutella, heavy cream, and butter in a bowl that's microwave safe. Heat for one minute, let it sit for another, then stir. Repeat in 20-second bursts as needed until it's really smooth.
09 - Run a thin spatula all the way around to loosen things up. Pop it in the fridge, uncovered, for at least six hours or even overnight if you can.
10 - When time's up, switch the oven off and crack the door a bit (about 2.5cm). Leave your cheesecake inside for an hour so it doesn't cool too fast. After that, let it come to room temp outside.
11 - Bake at 175°C for 25 minutes, then lower the oven to 120°C and bake another 75 minutes.
12 - Pour all the cream cheese mix on top of the crust and smooth it out. Put your whole setup (springform in the roasting tin) on the oven's middle rack and pour hot water so it comes three-quarters up the side of your pan.
13 - Wrap the outside of your pan tight in foil to keep water from leaking in. Then sit the pan in a roasting or broiler pan.
14 - Add in the Nutella with the melted chocolate and blend till everything's one color and smooth.
15 - Drop in the corn starch and pulse only till it disappears into the mix.
16 - Now toss all the eggs in together and keep mixing until they're fully blended.
17 - Into your food processor, dump the cream cheese, sour cream, sugar, cream, and vanilla. Whiz it until no lumps are left and scrape down the sides if you need to.
18 - Fire up your oven to 175°C. Boil about a liter of water on the side, we'll use it for the water bath.
19 - Pour the Nutella-butter into the dry stuff and mix until it all comes together. Pat the crust mixture evenly onto the pan base and push it about three-quarters up the sides. Leave it aside for now.
20 - In a small bowl, whip up the soft butter and Nutella. Microwave for about 30 to 45 seconds and stir until smooth as possible.
21 - Grab your biggest bowl. Dump in the graham cracker crumbs, crushed rice cereal, finely chopped hazelnuts, and sugar. Mix them up well.
22 - Stick a sheet of parchment paper on the bottom of a 23cm springform pan, let it hang over a bit, and clamp it down with the ring.

# Notes:

01 - If you want neat slices, warm your knife and give it a wipe after each cut.
02 - Making this the day before gives it a much better texture.

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