Triple Chocolate Cheesecake – Sabato

Ingredients

• 150g digestive biscuits
• 2 Tbsp Valrhona cocoa powder
• ¼ cup roasted Hazelz hazelnuts
• 2 Tbsp Valrhona grué de cacao
• 60g unsalted butter, melted
• 250g Valrhona Satilia Noire chocolate fèves
• 750g full-fat cream cheese, at room temperature
• 1 tsp Heilala vanilla extract
• 1 cup caster sugar
• 1/3 cup soft brown sugar, tightly packed
• 4 large eggs, at room temperature
• ½ cup cream, at room temperature
• 100g Valrhona Manjari chocolate fèves
• 200ml cream
• 30g butter, at room temperature, cut into cubes
• Extra roasted Hazelz hazelnuts, to decorate
• Valrhona chocolate pearls, to decorate