Chocolate Grand Marnier Cheesecake

Luscious chocolate-hazelnut-citrus indulgence. Cook time is chilling time.

• Ready In: 6 hrs
• Serves: 8-12

Ingredients

• Base ingredients

• 3 1⁄2 tablespoons butter
• 8  ounces  plain  chocolate wafer cookies, crushed (alternatively, use vanilla wafers)

• Filling Ingredients

• 9  ounces mascarpone cheese or 9  ounces cream cheese, room temp
• 1⁄3 cup dark chocolate, melted
• 2  teaspoons unflavored gelatin, powder
• 1⁄4 cup hot water
• 4  tablespoons Grand Marnier
• 2 1⁄2 cups  whipped cream
• 1  cup  nutella
• 1⁄2 cup confectioners' sugar

• Sauce Ingredients

• 1⁄2 cup dark chocolate, melted
• 1⁄3 cup heavy cream
• 1  tablespoon Grand Marnier

• Garnish

• 1  orange, zest of
• 1⁄4 cup hazelnuts, finely chopped (optional)

Directions

1. Lightly oil the base of a 9-inch spring form pan.
2. Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon.
3. Chill while preparing the filling.
4. In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
5. Add the melted chocolate and Grand Marnier and stir gently to combine.
6. In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
7. Fold the gelatin into the filling mixture along with the whipped cream.
8. Pour this mixture over the base.
9. Refrigerate for 4-5 hours, uncovered; do not unmold.
10. To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste).
11. When the cheesecake has set, pour the sauce over the top while it is still in the mold.
12. Set back in the refrigerator for 15-20 minutes before unmolding and serving.
13. Garnish with orange zest or crushed hazelnuts, if desired.