Chocolate & Hazelnut No-Bake Cheesecake

I'm back with yet another chocolate and hazelnut combo. I can't seem to get enough of it. And I know that there are quite a few people out there that can't get enough of it either. I'm always here to please.
I decided to go on the easy side today and do a no-baking-involved dessert, which is always a nice for a change. But, to make it more classy, this cheesecake has a layer of hazelnut mousse! And you thought it couldn't get any better. You were mistaken.

Chocolate & Hazelnut Cheesecake

Makes one, 9"cheesecake

Crust

20 Oreo® cookies
1/4 cup                              butter, softened
1/4 cup                              hazelnuts
2-3 tbsp                             Nutella®

Place all of the ingredients in a food processor. Blend until it resembles coarse crumbs. If it is too dry add one more tablespoon of nutella. Press into the bottom of the 9" spring-form cheesecake pan. Set aside.

Filling

3 oz.                                  bittersweet chocolate chopped
1 cup                                Nutella®, divided into 2 portions
500g                                 cream cheese, softened

In a heatproof bowl place the chopped chocolate and one portion of the nutella. Place the bowl over a saucepan filled with 2" of simmering water. Stir until the chocolate has melted. Once cooled slightly add the second portion of nutella. Next, add the cream cheese and whisk together until fully incorporated and smooth. pour onto the crust and spread out evenly. Put in the frdge and let it chill for 1 hour.

Mousse

1/2 cup                             hazelnuts
5 tbsp                               sugar
4 oz.                                 bittersweet chocolate, chopped
3 eggs
5 tbsp                              water
1 tbsp                              vanilla
pinch                               salt
1/2 cup                            whipping cream

Grind hazelnuts and 1 tablespoon of sugar in a food processor until it resembles a paste. Set aside. Melt the chocolate in a heatproof bowl set over a saucepan filled with simmering water, stir until smooth. Remove from heat and set aside.
Separate the eggs and place the yolks in a heatproof bowl with 2 tablespoons of water, vanilla and 2 tablespoons of sugar. Whisk over top of a pan full of simmering water until it becomes thick and pale yellow, about 6 minutes. Take off the heat and stir un the hazelnut paste as well as the melted chocolate.
With a whisk attachment, beat the egg whites with the salt until soft peaks form. Meanwhite, in a small saucepan combine the remaining 2 tablespoons of sugar and 3 tablespoons of water. Let it boil until it reaches 220 degrees. Gradually add the hot syrup to the egg whites while beating. Beat until hard peaks form. Fold into chocolate mixture in 2-3 parts.
Beat the whipping cream in a medium bowl until soft peaks form, carefully fold it into the mousse. carefully pour into the chilled spring-form pan over top of the cheesecake mixture and place it back into the fridge for another hour. Before serving, top with freshly hipped cream and chocolate curls. Enjoy!

I sure do hope this million calorie dessert hits your sweet spot, I know it did for me. (It is very rich.) If you have a craving for all things hazelnut may I recommend the following posts: Chocolate Caramel Hazelnut Tart with Toasted Meringue, and Chocolate & Caramel Hazelnut Mousse Tart.

Elanne Boake