Steps

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• For this delicious Pan di Stelle cheesecake, start by preparing the base: melt the butter in the microwave or in a bain-marie and let it cool slightly. Blend the cocoa cookies until they are like flour. Pour the butter over the crushed cookies and mix everything well.

  Place a sheet of parchment paper on the bottom of your cake pan and then close it with the springform lid.

  Pour the previously crushed cookies with butter inside and compact it, leveling with precision. Put the cake pan in the fridge to solidify for at least 30 minutes.

  Prepare the cream: soak the gelatin sheets in cold water for 10 minutes, then squeeze and dissolve them in 3 tablespoons of hot water.

  Meanwhile, in a large bowl, whip the cream until semi-whipped.

  In another bowl, soften the cream cheese, mascarpone, and powdered sugar with a mixer. Add the dissolved gelatin to the cheese mixture, and stir to combine. Then add the hazelnut or Pan di Stelle spread.

  Using a spatula, gently fold in the whipped cream from bottom to top to prevent it from deflating.

  Once the mousse is ready, spread it over the cookie base, level it well, and place it in the refrigerator to chill for about 2 hours. If you have time, you can leave it in the fridge overnight.

  Take your cheesecake, place it on a serving plate, and decorate it as you like. I decorated mine with hazelnut spread, crushed cookies, and whole cookies.

  Keep it in the fridge until ready to enjoy 😋