Chocolate Spread Cheesecake By Zarnak Sidhwa

Ingredients:

• 8 oz                        Crushed corn flakes
• 2 oz                        Unsalted butter, melted
• 4 tbsp                     Cocoa powder
• 7 oz                        Almonds
• 700 gm                   Cream cheese
• 1 ½ cup + 4 tbsp    Cream
• 3 oz                        Sugar
• ½ tsp                      Vanilla essence
• 170g                       Dark chocolate
• 8                             Ferrero Rocher chocolates

Method:

1. Mix the crushed cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes.
2. Toast the almonds in the oven. Grind the warm almonds to form a paste. Add the cream cheese, half of the cream, vanilla essence and sugar and beat until all ingredients are incorporated. Pour it in the pan and spread with a spatula. Refrigerate until firm.
3. Melt the chocolate with the rest of the cream. Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates chill and serve.