A rich and creamy, totally indulgent Nutella cheesecake inside a crispy Ferrero Rocher crust and a silky chocolate ganache.
If you have raw hazelnuts, spread them out in a single layer on a baking sheet. Roast them in the oven at 350 degrees for 10-15 minutes. Transfer the hot nuts to a kitchen hand towel and wrap them up, sealing in the steam. Leave them for 1 minute to steam. Roll the nuts around roughly in the towel to remove the skins. Let them cool completely before using.