Chocolate cheesecake with hazelnuts

Preheat the oven to 180 ° C. Grease the spring form and coat the bottom with parchment paper. Mix the cookie crumbs with the butter and 1 teaspoon of salt and spread over the bottom of the spring form. Press the mixture firmly and put in the oven for about 10 minutes.

In a food processor mix the cream cheese, icing sugar and hazelnut paste into a smooth mixture and add the eggs one at a time.

Spread the chocolate mixture over the bottom and sprinkle with the chopped hazelnuts.

Put the cake in the middle of the oven and bake for about 1 hour. Let the cheesecake stiffen in the refrigerator for at least 4 hours before serving.