Hazelnut Chocolate Cheesecake - cooking recipe

Ingredients

1/2 lb shortbread cookies, smashed into crumbs
1 cup butter, melted and divided
1/2 cup cocoa powder, divided
3/4 cup chopped hazelnuts
7 oz milk chocolate, broken into pieces
1 cup sugar
1 tsp vanilla extract
5 medium eggs, separated
3 1/3 lbs cream cheese, softened
1 packet chocolate pudding mix
3/4 cup heavy cream
1.75 oz nougat, cut into pieces
1.75 oz dark chocolate, broken into pieces
5.25 oz hazelnut brittle, smashed into crumbs
1 tbsp powdered sugar

Preparation

Mix the cookie crumbs, 7 tbsp melted butter, 1/3 cup cocoa and hazelnuts. Firmly press the mixture into the bottom of a 10 inch diameter springform cake pan. Smooth and refrigerate for about 30 minutes.
Preheat oven to 350\u00b0F. Melt the milk chocolate in a bowl over a saucepan filled with 2 inches of boiling water. In a separate bowl, whisk 7 tbsp melted butter, sugar and vanilla extract until creamy. Stir in the egg yolks one at a time then fold in the cream cheese, 3 3/4 tbsp cocoa and chocolate pudding mix. Stir in the melted chocolate.
Using an electric hand mixer, beat the egg whites until stiff and fold into the cream cheese mixture. Transfer to the cake pan and bake for 1 hour. After 1 hour, turn off the oven and allow the cake to rest inside for 15 minutes before cooling on a wire rack.
Heat the cream in a saucepan then pour into a bowl along with the nougat and dark chocolate. Mix well and refrigerate until ready to use.
Carefully remove the cake from the pan. Quickly beat the nougat cream with a wooden spoon and spread on the sides of the cake. Press the hazelnut brittle on the sides of the cake and sprinkle with powdered sugar.