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- Crust components: - 1 ½ cups crushed hazelnut cookies - ½ cup unsalted butter, melted

Mocha Hazelnut Cheesecake

Indulge in the deliciousness of Mocha Hazelnut Cheesecake, a creamy dessert that will delight your taste buds! With a crunchy hazelnut cookie crust and a rich filling of cream cheese and hazelnut spread, this dessert is perfect for any occasion. It's easy to make and absolutely irresistible.
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Ingredients
  

1 ½ cups crushed hazelnut cookies

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 tablespoon instant coffee granules

2 tablespoons hot water

½ cup sour cream

½ cup hazelnut spread (like Nutella)

1 cup heavy cream

2 tablespoons cocoa powder

Whipped cream and chopped hazelnuts for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine crushed hazelnut cookies and melted butter. Stir until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

        Add Flavors: In a small bowl, dissolve the instant coffee granules in hot water. Add the dissolved coffee, vanilla extract, and sour cream to the cream cheese mixture. Mix well.

          Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Make sure not to overmix—just combine until smooth.

            Add Hazelnut Spread: Gently fold in the hazelnut spread until evenly distributed, being careful to maintain the creaminess.

              Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.

                Cool Down: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours or overnight for the best results.

                  Prepare Whipped Cream: In a separate bowl, whip the heavy cream and cocoa powder until soft peaks form.

                    Serve: Once the cheesecake is fully cooled and set, remove it from the springform pan. Top with the whipped cream and garnish with chopped hazelnuts for added crunch.

                      Prep Time: 30 minutes | Total Time: 6 hours | Servings: 8

                        - Presentation Tips: Serve on a cake stand for an elegant look. Drizzle some hazelnut spread over the top just before serving for a beautiful finish. Enjoy this decadent dessert with a cup of coffee!