|180||g||plain sweet biscuits|
|200||g||NESTLÉ ARCTIC buttons||melted|
|175||g||NESTLÉ Continental Bitter||finely chopped|
|raspberries, chocolate coated hazelnuts to serve|
1 | Line base and side of a 22cm (base) spring-form cake pan with baking paper.
2 | Process the biscuits and hazelnuts to fine crumbs. Add butter and process until well combined. Press into the base of spring-form pan. Refrigerate for 30 minutes until firm.
3 | Preheat oven to 160°C. Beat cream cheese, sugar and vanilla on low speed until smooth and creamy. Add melted NESTLÉ ARCTIC chocolate, one spoonful at a time and beat well. Add the eggs, 1 at a time, then add the yolk, sour cream and the flour, beat until combined.
4 | Pour cheesecake mixture into the spring-form pan and smooth the surface. Place on a tray and bake for 1 - 11/4 hours until set in the centre. Once cooled refrigerate 4 hours.
5 | Pour cream into a heatproof bowl and place over a saucepan of simmering water until hot. Remove from the heat and add the NESTLÉ Continental Bitter chocolate. Stir until melted and smooth. Spread over the cooled cheesecake. Decorate cheesecake with raspberries, chocolate coated hazelnuts. Allow to set before serving.