Chocolate Nutella Cheesecake

It's rare that I do this.  Really rare.  But for once, I'm going to share a recipe with my fellow blog readers (you lucky 3!!)

I made this recipe up off the top of my head today, and I like the way it turned out.  If you've never made a cheesecake before, it's not as hard as everyone makes it out to be (no really, it's not).  It just takes some time, and a lot of patience to let it cool between each step.  If you don't let it cool, well, you're going to end up with a cracked cheesecake, and no body wants that.

So for those of you who are serious about baking (and really, if you're reading this blog, you have to be at least slightly interested), here's our newly created Chocolate Nutella Cheesecake recipe.  Enjoy!

FOR CRUST

• 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
• 12 chocolate graham crackers (3-by-5 inch)
• 1/4 teaspoon coarse salt

FOR FILLING

• 2 pounds bar cream cheese, room temperature
• 1 1/2 cups sugar
• 1 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coarse salt
• 4 large eggs
• 1 cup sour cream
• 1 cup chocolate hazelnut spread (or more if you're feeling creative)

FOR Topping

• 16 oz. heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon hazelnut extract
• Few drops of vanilla extract
• (optional) pinch of baking cocoa  

DIRECTIONS

1. STEP 1

   Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. Using a food processor, pulse graham crackers until fine crumbs form; add melted butter and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake 12 to 15 minutes; let cool. Reduce oven to 325 degrees.

2. STEP 2

   Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

3. STEP 3

   Securely wrap bottom half of pan in foil (foil should be tight around the outside of the pan). Pour in filling; place in a roasting pan. Pour in water to come halfway up side of springform.  Add a tray of ice cubes to water for an even bake. Bake until just set in center, about 1 3/4 hours. Remove pan from water and let cool about 20 minutes. Run a paring knife around edge; let cool completely, about one hour. Cover; chill overnight before serving.

STEP 4

Make topping: Mix whipping cream, vanilla, and hazelnut extract together on high with an electric mixer, about 4-6 minutes.  Slowly add sugar (and optional cocoa powder) about 1-2 minutes into mixing.  Continue to mix on high until whipping cream thickens.  Spread onto top of cooled cheesecake, or decorate with piping bags.