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Prepare the shortbread dough. Grind butter with sugar...

Add the egg, whisk...

Introduce of cocoa and vanilla, whisk more

Introducing the flour gradually, knead elastic dough. The amount of flour see the consistency. The dough should be elastic and not sticky... Knead - wrap the ball in plastic wrap and put into the fridge to rest

Meantime, prepare the pralines. Nuts fry on a dry pan or on the baking tray to a distinct nutty smell, not long

To the nuts add the sugar and water. Give the mixture to poboltatj couple of minutes, stir. So nuts caramelized

Obtained pralines sent to the baking paper, greased with butter, to harden and cool. It is possible to eat!

Now take a split mold, the bottom laid baking paper in the entire form including the sides, grease with butter

We spread our rested chocolate dough, molded bumpers. The dough is pliable and very simple distributed without the rolling pin. Put the base in a preheated 180 degree oven for 10-15 minutes

Praline is cold. Break it into pieces, throw them in the blender and puree them. If you do not want to have whole pieces of nuts, grind into a paste. I was Melchia not until the end that the pieces of nuts in the cheese mass still came across)

Take cheese. A little inciting him to form a smooth mass, if required. Beat in the vanilla and eggs, gently, with a spatula. Add the cream. Mass, it is important not to interrupt!

Add the praline, mix up. It performs the function of sugar

The resulting mass is poured onto the cooled workpiece. I got on the nose, the sides came, nothing was coming out, the surplus was not there. Try also to make a sufficiently high sides to filling fits. Next - wrap the form in a large number of foil that the cake didn't get wet, and... sarfaem it on the table 4 times, drop the mold from a height of 10-15 cm It is necessary in order to expel extra air, and the cake is not cracked. Pre-heat the oven to 140-150 degrees, put it in a preheated oven in a water bath so that the water reached the middle of the bumpers. The water should already be hot! Put about an hour, but it all depends on the oven! If you see that the "cap" on the edges of the cheesecake hardened, middle, and barely noticeable sways - the cake is ready, turn off the oven! And leave for an hour the cake cools in the oven, give it zagotoviti...

Meantime, prepare caramel filling. In a saucepan with a thick bottom pour the sugar, let it heat up. Then entered the water and allow to Fizz, stir a few moments

When mass populicola, throw back a piece of butter, stirring and shaking the pan slightly, waiting for the butter melted

Melt butter - remove pan from heat and carefully entered the cream, stirring occasionally. Cream introduced - deliver more heat and allow a few moments to poboltatj, disturbing. Then remove the sauce and allow it to cool. So we cooked a real caramel syrup that everyone loves. It is beautifully thick and perfectly preserved in the fridge!

And my cheesecake is ready and getting cold

The sauce is cold, too) I just threw a little bit of roasted nuts. Hereinafter, the soaked gelatin in a small quantity of water, give it to swell for 10-15 minutes. Then microwave some heat to split up, but not boil (!). And enter a thin stream of gelatin into the mass, stirring

Immediately pour the top of the cheesecake this caramel mass with nuts. Again on the nose) Put in the fridge and wait for night) be Patient, it's worth it!