Chocolate Hazelnut Cheesecake

For the crust, blend the cookies until they are finely ground. Add the melted butter and mix till the butter is absorbed.

Spread it on a pan evenly and refrigerate it for 30 minutes.

For the filling, beat the mascarpone cheese until its fluffy. Then add the chocolate and mix again.

Stir the mixture with a spatula and pour it on top of the crust evenly, then refrigerate for around 5 hours.

For the ganache, heat the heavy cream on low heat and when it starts to boil add the chocolate or microwave the mixture for 1 and a half minutes.

Remove the cheesecake and pour the ganache all over it. Then refrigerate again for 2-3 hours.