Chocolate Hazelnut Upside Down Cheesecake

Yield 8 to 12 servings

Ingredients

For the Crust:

3 cups chocolate graham crackers plus extra for dusting
1 cup chocolate sandwich cookies
¾ cup melted butter
½ tsp vanilla extract
Pinch of salt

For the Filling:

32 oz cream cheese room temperature
½ cup sour cream
1 cup chocolate hazelnut spread divided
½ cup melted chocolate I used milk chocolate
1 cup powdered sugar separated
1 ½ cup heavy whipping cream
Pinch of salt
1 cup raspberry preserves optional
1/3 cup roasted hazelnuts chopped

For the Topping:

1 cup milk or semisweet chocolate melted*
1/3 cup roasted hazelnuts chopped

Instructions

Prepare the Crust:

In a food processor or plastic bag with a rolling pin, crush the chocolate graham crackers and chocolate sandwich cookies until they resemble sand. Add to a medium bowl along with salt and mix. Add the butter and vanilla, mixing until well combined and the crumbs are evenly coated.
Line the bottom of a 9-inch springform pan with parchment paper. Add the crust mixture and use the bottom of a cup to press the crust evenly into the bottom and sides of the pan. It’s important to make sure the crust is evenly spread, to ensure it is in a thick layer throughout and will not crack. Place in the fridge while you prepare the other ingredients.

Prepare the Cheesecake Filling:

In a large bowl, add cream cheese, sour cream, ½ cup chocolate hazelnut spread, ¾ cup powdered sugar, melted chocolate, and a pinch of salt. Whisk until full combined and creamy.
In a separate bowl, add heavy whipping cream and the remaining powdered sugar. With a stand or electric mixer, whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

Assemble the Cheesecake:

Remove the crust from the fridge. Add 1/3 of the cheesecake filling to the bottom of the pan and spread it into an even layer. Spread the remaining chocolate hazelnut spread in an even layer, leaving a ½ inch margin around the border. Sprinkle with roasted hazelnuts. Add another 1/3 of the cream cheese filling, then add raspberry preserves, if desired. Top with remaining cheesecake filling and spread into a completely even layer that should reach the top of your pan. Sprinkle with chocolate graham cracker crumbs and smooth them out to completely cover the surface of the cheesecake. Refrigerate for at least 4-5 hours, but better overnight.
The next day, melt chocolate over a double boiler. Stir in roasted hazelnuts and set aside.
Place a large plate on top of the cheesecake, then quickly but gently flip it over. Remove the bottom and sides of the pan. Pour the melted chocolate mixture on top and evenly spread it. Top with fresh berries and Ferrero Rocher candies, if desired. Cut into slices or just eat with a spoon!
Bon appetit!

Notes

*Note: I used melting chips, but didn’t like the texture so I would recommend using a good quality bar of chocolate so you can get a thinner layer! If you want your chocolate shell to be softer you can add 2 tbsp heavy cream after melting.