1. Preheat oven to 160 °C and Lightly grease and line a 20cm x 30cm baking tin with non-stick baking paper. 2. For the biscuit base, place butter, sugar, flour and cocoa powder in a large bowl and rub together with your fingertips until the mixture begins to resemble moist, rough breadcrumbs. 3. Press the mixture firmly into the base of the prepared tin and chill for 10mins. 4. Bake for 20 mins then set aside to cool. 5. Beat together the cream cheese and sour cream until smooth, then fold through the chocolate and hazelnuts. 6. Spoon the mixture over the prepared base, smoothing it out evenly. 7. Chill in the fridge for at least 4 hours. 8. For the topping, pour the chocolate onto a piece of greaseproof paper and scatter with the hazelnuts. 9. Chill to set, then roughly chop and scatter over the cheesecake. 10. Cut into 18 slices & serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
