How to make
First, blend the biscuits and the butter in a blender and then form the base of the cheesecake in a cake pan with a removable bottom.
Press and smooth it out with a spoon. Refrigerate it for a while.
For the chocolate cream, mix the soft butter with the sugar and beat with a mixer for 4-5 minutes.
Then add the cream cheese and vanilla and beat for another 2-3 minutes.
Melt the chocolate and add it to the mixture. Also, add the cocoa and honey.
Beat again with the mixer for another 3-4 minutes.
Pour the cream onto the biscuit base, smooth it out and place the chocolate cheesecake in the refrigerator for 1 hour.
Melt the chocolate and butter in a water bath. Add the cream and powdered sugar, stir until the mixture is smooth and pour it over the cooled cheesecake.
Sprinkle with ground hazelnuts and place it back in the fridge.
Leave the easy chocolate cheesecake for 4-5 hours to harden.
