Nutella Cheesecake

Ingredients
YIELDS: 10 - 12
FOR THE CRUST
15 graham crackers
3 tbsp. sugar
1/8 tsp. kosher salt
4 tbsp. butter, melted
FOR THE CHEESECAKE
8 oz. bittersweet or semisweet (not unsweetened) chocolate, coarsely chopped
4 8-oz. packages cream cheese, at room temperature
1 c. sugar
1/2 tsp. kosher salt
1 tbsp. Frangelico or pure vanilla extract
4 large eggs, at room temperature
2 c. Nutella, divided
3/4 c. heavy cream
1/2 c. sour cream
1/4 c. toasted and chopped hazelnuts, for garnish





Directions
PREP TIME: 0:35
TOTAL TIME: 7:05
Make the crust: Butter a 9" springform pan and wrap bottom and sides of pan in double layer of aluminum foil. Set rack in middle of oven and preheat oven to 350°.
In food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to medium bowl, add butter, and use fork or fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up sides of springform pan, then place pan in freezer for 10 minutes.
Place pan on baking sheet and bake crust for 10 minutes. Set on rack to cool, and reduce oven temperature to 325°.
Make the cheesecake: Bring medium saucepan or tea kettle full of water to boil.
In a clean, dry metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside to cool.
In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add Frangelico or vanilla and beat for 30 seconds. Add eggs, 1 at a time, beating for 1 minute after each addition and scraping down bowl as necessary. Add melted chocolate, 1 1/2 cups Nutella, heavy cream, and sour cream and beat until completely smooth and streak free, about 1 minute.
Pour cheesecake batter into cooled crust and smooth top. Place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake until top is just starting to crack, about 1 hour and 30 minutes. Turn off oven, then prop door open with wooden spoon, and let cheesecake slowly cool in water bath for 1 hour.
Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate, 4 hours, or preferably overnight. When ready to serve, carefully remove sides of springform pan and warm remaining 1/2 cup Nutella in the microwave; pour over cheesecake.






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