Start with the basics cheesecake. Crumble the cookies using a blender (my house was only cookies Savoiardi). Grind the nuts. Melt butter. Combine the crumbs of biscuit, nuts, oil and all mix thoroughly. I had the chocolate cake from some dessert, quite a few I added (grams of 50 was). The bottom of the form to lay baking paper and spread the crumbs all over the form tightly primina. Put into the freezer for 20 minutes.

While the basis of the cheesecake cools, prepare the filling. Melt the chocolate in a water bath, cool. Mascarpone and cream cheese at low speed with a mixer converting a creamy, adding powdered sugar. I pointed out 100 grams of powdered sugar, is actually used less 50 grams. Cheesecake was not at all cloying. Adjust the sweetness according to your taste. Then to the cheese, add melted chocolate and eggs (one by one), vanilla sugar and lastly cream. Obtained cream filling for cheesecake.

Get the base out of the freezer, gently spread on her stuffing. Gently tap the form on the table, so that the filling gets evenly distributed and came out all the air bubbles. Sent in preheated oven to 180°C to bake the cheesecake for 50-60 minutes (watch your oven). I baked the cheesecake in a water bath. After a time switch off the oven and leave the cheesecake in there to cool the night. The cooled cheesecake cover with plastic wrap directly on the form, and send to day in the refrigerator. A day gently liberate cheesecake from the form and already you can taste with a Cup of coffee/tea in the morning of the day. But I decided to add more calories, prepare the ganache and covering them cheesecake. To do this, bring the cream to a boil, but not boil, and pour hot cream broken into pieces chocolate, mix thoroughly, and pour the cooled cheesecake. Decorate at will.

Cheesecake for the home tea is ready. Bon appetit!