Instructions

1. Place the ring of 8 inch springform pan at the plate and set aside.
2. In a small heat proof bowl dissolve gelatin in cool water and set aside.
3. In a food processor combine crushed graham crackers, 5 Tbsp. butter, 1 Tbsp. Nutella and pulse until it starts to clumps.
4. Add 3 Tbsp. hazelnuts and continue to pulse until it looks like a sandy mixture. (it should hold together if you squeeze it in your hand, but should not be too moist or sticky. If it seems too dry to form a solid crust add 1 Tbsp. butter and pulse again and if it’s too sticky add more graham crackers).
5. Press the graham cracker mixture into a even layer inside the ring of springform pan and set in the fridge.
6. Over a double boiler melt dissolved gelatin until it’s completely clear and free of lumps.
7. Beat cream cheese and powdered sugar until smooth, then add Nutella and continue beating until combined,add cocoa powder and mix to combine. Mix in melted and cooled gelatin.
8. Spread cream cheese and Nutella filling over the crust.
9. Sprinkle with chopped hazelnuts on top and set in the fridge for at least 5-6 hours or overnight.
10. Before serving run a thin warm and dry knife around the cake, unlock the ring of springform pan and gently take it off the cake.
11. Store in the fridge for a few days.