Hazelnut and Cocoa Cream Cheesecake

To prepare the hazelnut cream cheesecake, crush the cookies in a blender until obtaining a fine, uniform grain.

In a bowl, mix the cookies with the cocoa and our Pure Olive Oil. Mix and transfer the mixture into small dessert glasses to prepare a single-serving version of the recipe, otherwise, pour all of the mixture into a baking tin with the bottom lined with baking paper. Compact the base with a spoon and set aside.

Whip 8.5 oz of cream with a whisk. In a bowl, mix the spreadable cheese with the sugar. Add our Hazelnut and Cocoa Spread and mix until obtaining a smooth blend.

To finish, add the whipped cream, a little at a time, folding it in with a spatula from top to bottom so as not to lose the consistency of the mixture for the cheesecake with hazelnut cream.

Pour the cream on top of the base and let it rest in the refrigerator for at least two hours.

Just before serving the Hazelnut and Cocoa Cream Cheesecakes, whip the remaining cream and use it as a top layer, with a grating of dark chocolate to finish.