Chocolate Cheesecake with Chocolate Sauce, Butter Caramel Sauce and Hazelnuts

Ingredients

• Oreo� Cookie Crumb Cheesecake Base
• 1 to 2 tablespoons unsalted butter, room temperature
• 1 1/3 cups Oreo� cookie crumbs
• 2 tablespoons unsalted butter, melted

Chocolate Cheesecake Filling

• 6 ounces bittersweet or semisweet chocolate, chopped small, melted
• 2 1/2 cups cream cheese, room temperature
• 3/4 cup caster (superfine) sugar
• 1 tablespoon custard powder
• 3 large eggs
• 3 large egg yolks
• 2/3 cup sour cream, room temperature
• 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Toasted Hazelnuts

• 1/2 cup hazelnuts

Chocolate Sauce

• 3 ounces bittersweet chocolate, finely chopped
• 1 1/2 ounces milk chocolate, finely chopped
• 1/2 cup heavy cream
• 2 teaspoons dark corn syrup

Butter Caramel Sauce

• 240 grams caster (superfine) sugar
• 80 ml water
• 115 grams unsalted butter
• 150 ml heavy whipping cream

Directions

To make cheesecake base

1. Using a small pastry brush, brush the sides of the spring form pan with the room temperature butter.
2. Place Oreo� cookie crumbs in a small bowl.
3. Place butter in a small saucepan over low heat, stir with a spoon until melted.
4. Remove from heat and pour over the cookie crumbs. Using a spoon, stir to combine well; press evenly into bottom of pan.
5. Place in the freezer while you make the filling.

To make chocolate cheesecake filling

1. Fill a teakettle with water and place over medium heat and bring to a boil.
2. Preheat oven to 350�F.
3. Place the chocolate in a small saucepan and set over low heat. Stir with a spatula until chocolate has melted, set aside to cool slightly.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until light and fluffy.
5. Add the sugar and custard powder and continue to beat on medium-high speed until well incorporated, scraping down sides of bowl as needed.
6. Add the eggs one-at-a-time, beating well after each addition.
7. Add the egg yolks and beat until combined.
8. Add the sour cream and beat until well combined.
9. Add the melted chocolate and cocoa dissolved in hot water and beat until well combined to a smooth batter.
10. Remove spring form pan from freezer and line the outside of the pan with cling wrap, and then another layer of strong foil over that (this will protect it from the water bath).
11. Sit the spring form pan in a roasting pan and pour the cheesecake filling into the spring form pan.
12. Fill the roasting pan with just boiled water to come about halfway up the spring form pan.
13. Carefully place in the oven and bake for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
14. Peel away the foil and cling film wrapping and sit the cheesecake it its tin on a wire rack to cool completely.
15. Cover loosely and refrigerate at least 6 hours or overnight.

Toasted Hazelnuts

1. Preheat oven to 350� F.
2. Place hazelnuts on a small baking sheet and bake for 8 to 10 minutes.
3. Remove from oven and place on wire rack to cool completely.
4. Chop into small pieces (make sure pieces are not too large or it will make it difficult to cut nice cheesecake slices).

Chocolate Sauce

1. Place the bittersweet chocolate, milk chocolate, heavy cream and corn syrup in a small saucepan. Place over low heat and when chocolate has nearly melted remove from heat.
2. Using a whisk, whisk to well combine and until you�ve reached a smooth consistency.

Butter Caramel Sauce

1. Place the caster sugar and water in a medium-sized, heavy saucepan. Set the saucepan over low heat and stir with a spatula until the sugar has dissolved.
2. Add the unsalted butter and stir to combine until butter has melted. Let the mixture come to a boil and cook until it reaches a golden caramel colour.
3. Remove from heat and carefully add the heavy cream (be cautious because it will splatter and it will appear to almost bubble over � you can place the saucepan in your kitchen sink). Using a whisk, whisk well to combine.
4. Return to the stove and cook over low heat. Let the mixture return to a boil and cook for an additional 10 to 15 minutes until you reach a creamy consistency.
5. To assemble; Remove from fridge and prepare Toasted Hazelnuts, Chocolate Sauce and Butter Caramel Sauce.
6. Using a spoon, drizzle Chocolate Sauce (in a back & forth motion) over cheesecake. Repeat with Butter Caramel Sauce; let set. Sprinkle cheesecake with hazelnuts and serve.