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INGREDIENTS:

                               Crust: 
                               2 cups chocolate cookies 
                               1 cup hazelnuts 
                               1 stick butter, melted 
                               1/4 cup sugar 

                               Espresso Chocolate Cream: 
                               1 1/2 cups of heavy cream 
                               3 tablespoons cocoa powder 
                               3 tablespoons espresso powder (you can use instant coffee) 
                               1/8 teaspoon salt 
                               2 pounds cream cheese, softened 
                               1/2 cup dark rum 
                               1 1/4 cups sugar 
                               1 pound chocolate melted – bittersweet chocolate should be cooled
                               to warm 
                               4 eggs 

                               Preheat the oven to 350 degrees. For the crust, grind the chocolate
                               cookies and hazelnut with the sugar into a coarse crumb. Add the
                               melted butter and combine. Press into the bottom of a 9-inch spring
                               form pan. Bake crust for 10 minutes until set and place on a rack to
                               cool. Once the crust is cool, wrap the outside of the pan in a double
                               layer of aluminum foil to seal it. To make the water bath for baking the
                               cake, place the spring form pan in a roasting pan and fill the roasting
                               pan with water until it reaches half way up the side of the spring form
                               pan. For the Espresso Chocolate Cream, heat 1/2 cup cream and add
                               cocoa, espresso and salt. Whisk until smooth, let cool and add
                               remaining cream and rum. Beat the cream cheese in an electric mixer
                               until smooth and fluffy. Add sugar and beat well. Mix in melted
                               chocolate and, once incorporated, add espresso cream mixture. Mix
                               thoroughly, making sure there are no clumps. Add eggs 1 at a time.
                               Pour mixture into crust resting in the water bath. Bake for 1 hour and
                               15 minutes and then turn off oven and leave cake in for another hour.
                               Cool and chill, at least overnight. 

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