Part 2/5:
100 grams or 1/2 cup of Hazelnut Chocolate Spread (like Nutella)
100 ml or 1/2 cup of heavy whipping cream
Hazelnuts – 3 per cheesecake
Dark chocolate and additional chopped hazelnuts for topping
For the ganache: 75 ml or 1/3 cup of heavy cream, 50 grams of chopped dark chocolate, and Ferrero Rocher chocolates for decoration
Preparing the Biscuit Base
Begin by crushing the biscuits into fine crumbs, which can be done with a food processor or by placing them in a plastic bag and smashing with a rolling pin. Mix the crumbs thoroughly with the melted butter until just combined, then evenly divide the mixture into cupcake liners or small molds, pressing down firmly to create a firm base.