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Mix crust ingredients together in bowl, press into bottom of spring form pan and place in preheated 350 degree oven for 6 minutes. Remove from oven and let cool. When cool, lightly grease inside of pan. In double boiler over simmering water melt the chocolate and butter together, stirring until smooth, transfer to mixing bowl. Add cream cheese, eggs and yolks, sugar and hazelnut extract, beat until smooth and creamy, pour into spring form pan and place in hot oven to bake for 35 minutes or until set. Remove from oven and cool on wire rack. When completely cool, cover and place in refrigerator. For Mini Mousse Topping: In double boiler over simmering water melt the chocolate with the Frangelica and 1/3 cup of the cream, stirring until smooth, let cool. Beat remaining 2 cups whipping cream in clean, metallic bowl until stiff peaks form, fold in cooled chocolate and sugar, transfer contents to pastry bag and decoratively pipe mousse onto cheesecake, cover and chill until ready to serve. Garnish with chocolate curls, slice and serve.
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Achievable elevated desserts — laminated doughs, cakes, custards
White chocolate callets — mousse, ganache, decorating
Ceramic fondue pot with burner — cheese and chocolate fondue
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée