- 2 Ounces chopped hazelnuts, toasted
- 6 Tablespoons butter, melted
- 9 whole chocolate graham crackers, crushed or amaretti cookies
- 1 Cup Sugar
- ⅓ Cup heavy whipping cream
- 1 Tablespoon instant espresso powder
- 3.5 Ounces Perugina Bittersweet Chocolate, coarsely chopped
- 1 Tablespoon hot water
- 3 packages 8 Ounces cream cheese, softened
- 4 large eggs
- 2 bags 5 Ounces Baci Perugina Dark Chocolate Candies
- 1 container 8 Ounce mascarpone, softened
- 1 Tablespoon corn starch
- ½ of 3.5 Ounce bar Perugina Luisa Dark Chocolate, coarsely chopped
- 3 Tablespoons heavy whipping cream
1 package (2 ounces) chopped hazelnuts, toasted
9 whole chocolate graham crackers, crushed or amaretti cookies
6 tablespoons butter, melted
1 cup sugar
1 tablespoon cornstarch
1 tablespoon instant espresso powder
1 tablespoon hot water
3 packages (8 ounces each) cream cheese, softened
1 container (8 ounces) mascarpone, softened
4 larger eggs
1 bar (3.5 ounces) Perugina Bittersweet Chocolate, coarsely chopped
1/3 cup heavy whipping cream
2 bags (5 ounces each) Baci Perugina Dark Chocolare Candies
1/2 of 3.5-ounce bar Perugina Luisa Dark Chocolate, coarsely chopped
3 tablespoons heavy whipped cream
For Crust: In work bowl of food processor fotted with steel knife blade, process hazelnuts until finely ground. Add graham crackers; pule until finely ground. With machine running, add butter through feed tube in slow, steady stream; process until evenly moistebed. Press mixture firmly into bottom and 1 1/2 inches up sides of prepared pan. Bake 350 degree F oven for 10 minutes; set aside. Reduce oven temperature to 325 degree F.
For Filling: In small bowl, stir together sugar and cornstarch; set aside. In second small bowl, dissolve espresso powder in hot water; set aside. In large mixer bowl, beat cream cheese, mascarpone, and sugar mixture at high speed scraping bowl often until light and fluffy. Beat in espresso at low speed scraping bowl often until well mixed. Add eggs one at a time beating at low speed just until blended; set aside.
Pour half of the Filling into prepared Crust. Place 6 tablespoons of the chocolate mixture in dollops over filling. Using table knife, swirl chocolate through Filling to marbleize. Repeat with remaining Filling and chocolate. Bake in 325 degree F oven until edges are set and center is almost set, about 55 to 65 minutes. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes. Loosen edges of cake from pan with sharp knife. Cool on wire rack to room temperature.
Slice 16 of the Baci Candies into 3 pieces; arrange over top of Cheesecake.
For Ganache: In 1-cup glass measure, combine the Dark Chocolate and cream. MIcrowave )meduim - 50% power) 1 minute; stir until chocolate is melted and smooth. Drizzle Ganache over Baci on Cheesecake. Chill overnight. Remove springform ring before serving. Store in refrigerator.
Makes 16 servings
Wrap foil under bottom and around outside of 9-inch springform pan to collect any drips during baking; set aside.