Crust

• Preheat oven 300 degrees F. Spray your spring form pan with oil. Set aside.
• Add the whole graham crackers to your food processor. Blend for about 1 minute or until the crumbs are finely ground.
• Add the hazelnuts and blend for about 30 seconds to 1 minutes or until the mixture is like rough sand.
• Add sugar, salt and cocoa powder. Blend for about 30 seconds.
• Add the melted butter and pulse for about 10- 12 times or until well combined.
• Scrape the sides and bottom and pulse again about 10 seconds.
• Pour into the spring form pan and press into the bottom and sides about 1 inch up for a crust. **I use the flat round bottom of a 1/4 cup to press the crust into the pan.
• Place the pan on top of a baking sheet and place into the oven that should be reheated to 300 degrees.
• Bake for 10 to 12 minutes. Take out and allow to cool. (set a timer, you do not want to burn the crust. )

Chocolate Cheesecake filling

1. Melted chocolate

• add 8oz. chocolate to microwave safe bowl. Put in the microwave for 30 seconds and stir.
• Add another 30 seconds in the microwave and stir.
• From here heat in 15 second increments, stirring between each turn in the microwave until chocolate is completely melted.
• Set aside and allow to cool.

2. Cream cheese filling

• Add the place room temperature cream cheese in the mixer and mix for about 1 minute or until smooth.
• Add sugar and cream together until well blended.
• Add the eggs and vanilla and mix until well blended
• Use a sifter to sift in cocoa powder so that it doesn't clump. Mix for until completely combined.
• Scrape the pan and mix again for another 30 seconds.

3. Combine Chocolate and Cheesecake filling

• Add the Melted chocolate to the cream cheese mixture. Mix until well combined about 1 to 2 minutes.
• Scrape down the sides and mix for another 30 seconds.
• Pour the cheesecake filling into the crust and smooth the top.
• Bake on 300 for 45 to 55 minutes. **If the cheesecake is really jiggly in the middle leave it in until it is just slightly jiggly in the center of the cheesecake.
• Remove from the oven and allow to set minimum of an hour, you can expedite this by chilling in the refrigerator or freezer.
• Serve chilled. And Enjoy.
• Once the cheesecake is baked you can freeze it for up to 3 months in an airtight container or bag.
• The cheesecake must be kept refrigerated and will keep for up to 3 days if covered in the refrigerator.