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1. Crush the cornflakes with melted butter and
cocoa powder. Cover the bottom of a springform
pan with the crushed corn flakes and
refrigerate for 20 minutes.
2. Toast the hazelnuts in the oven.
3. Blend the still warm hazelnuts to form a
paste. Add the cream cheese, half of the cream,
vanilla extract and sugar and beat until all
ingredients are incorporated.
4. Pour it in the pan and spread with a
spatula. Refrigerate until firm.
5. Melt the chocolate with the rest of the
cream.
6. Cover the cheesecake with chocolate.
Decorate with Ferrero Rocher chocolates let it
cool for 30 minutes. Serve.
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