Rocher Cheesecake

Instructions

For the Crust:

1. Blend 400g of chocolate butter cookies and 50g of ground hazelnuts until fine.
2. Mix the cookie-nut mixture with 150ml of melted butter.
3. Press the mixture into the base of a 30x25cm pan to form the crust.

For the Filling:

1. In a large bowl, combine 1kg of quark, 500g of cream cheese, 400ml of heavy cream, 300g of sugar, 1 packet of vanilla sugar, 4 tablespoons of flour, and 2 tablespoons of cornstarch.
2. Add 6 eggs and mix until well combined.
3. Pour the filling over the crust in the pan.

For the Ganache:

1. Chop 500g of whole milk chocolate finely.
2. Heat 200ml of heavy cream and pour it over the chopped chocolate.
3. Mix well until it forms a creamy ganache.
4. Spread the ganache over the cheesecake filling.

Baking:

1. Bake in a preheated oven at 170°C (340°F) in conventional mode for 35 minutes.

Decoration:

1. After baking, let the cheesecake cool.
2. Decorate the top with Ferrero Rocher chocolates and hazelnuts.

Chilling:

1. Chill the cheesecake for at least 4 hours, preferably overnight, before serving.