Hazelnut cheesecake

Prepare the bottom:

1. Place all ingredients in a blender and blend briefly. You can of course mix well by hand.
2. Line the cake tin with baking paper (the bottom and sides).
3. Put the mass on the bottom and knead with your fingers, place next to the place. The mass will begin to merge and form a coherent layer.
4. Put in a preheated oven to 180 degrees and bake for 12 minutes.
5. Take it out and let it cool completely.

When the bottom is cold:

1. Preheat the oven to 150 degrees, put the pot with boiling water on the lower level.
2. Blend the curd in a mixer, you can also mix it thoroughly. Add cream cheese and blend again.
3. Add the remaining ingredients and mix for a while longer - just until the ingredients are combined.
4. Ready mass - should be homogeneous, smooth - pour into a springform pan, on the baked and cooled down bottom.
5. Put the springform cake tin in the preheated oven, leaving the dish filled with water, and bake for 80 minutes at 50 degrees.
6. After baking, the cheesecake should be solid and bouncy on top, smooth as a table.
7. After baking, leave the cheesecake in the oven for a while, then open the door and let it cool in the oven.

Prepare the topping:

1. Heat the cream until it is very hot, do not bring it to a boil.
2. Add the chocolate in small pieces and leave for 2 minutes.
3. Then mix until smooth.
4. After the cheesecake has cooled down, pour it with the glaze, a rather thin layer.
5. Sprinkle with nut crumble or chopped roasted hazelnuts.
6. Leave to cool down.

It is best to cool down the cheesecake for 12 hours in the refrigerator so that the cheese mass binds well.