Ferrero Rocher Cheesecake (1)

Recipe
for Ferrero Rocher Cheesecake:

Base:
3 cups of Cinnamon Toast Crunch cereal
5 Tbsp. butter, melted
Process the cereal in food processor
until they form fine crumbs. Add your melted butter and pulse until combined.
Press into your cake pan(s). Set aside. (You could also use the more traditional
graham wafer crumb crust.)

Pre-heat oven to 325 degrees.

Cheesecake:
1 kg. container of Victorian
Style cream cheese (found at Costco); or 4 eight ounce packages of full fat
cream cheese
1 1/4 cup sugar
1 1/3 cup of full fat sour cream
1 T.
vanilla extract
seeds from 1 vanilla bean
3 eggs
10
Ferrero Rocher chocolates cut into quarters (plus extra if you want to use them
for decorating)
1 cup
of Chocolate Hazelnut spread, such as Nutella (for frosting)

Put all the
ingredients (except the eggs) into the bowl of your food processor. Pulse
several times until the mixture is well blended and smooth, scraping the sides
as necessary. Add the eggs, one at a time, pulsing after each addition until
fully incorporated. Be careful not to over process. Once smooth, gently fold in
the chopped chocolates, pour over your crust.

Place cake into shallow
baking pan and add enough boiling water to reach half way up cake pan. Bake for
one hour. Cake should still be jiggly after the hour. Carefully from the oven,
and remove the cake from the water bath. Allow to cool on your counter top until
room temperature. (About 2 hours). Refrigerate at least 4 hours, but overnight
is best.

When
the cheesecake has been chilled and has set, warm the chocolate hazelnut spread
in the microwave briefly, just long enough to loosen it and make it a spreadable
consistency. Spread over the surface of the cheesecake and decorate with the
remaining Ferrero Rocher chocolates, cut in half. Chill until ready to
serve.
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