How to cook
Oil an 8″ (20 cm) tray and cover it with baking paper. Arrange the ground biscuits on it, then pour melted and then cooled butter on top. Press down very well on this biscuit layer and cover it with plastic wrap.
Beat the cream cheese, sugar, cream and flour with a mixer, then add the eggs 1 by 1, beating thoroughly after each. Pour this mixture over the biscuit layer and smooth it out. Bake the cheesecake in a heated 270°F (130 °C) oven for about 90 min. Leave it to cool.
Caramelize the sugar, pouring it in lots in a container with a handle. Once the caramel turns golden, add the whole shelled hazelnuts. Stir and pour the caramelized hazelnuts over a sheet of baking paper. Let them harden. Crumble the nougatine into pieces and blend in a blender.
Release the cheesecake from the form and cut it into 8 triangular pieces. Stick a popsicle stick in each. Put them in the fridge or freezer for about an hour.
Melt the crumbled chocolate in a water bath and then dip each cheesecake popsicle in the chocolate. Arrange the chocolate popsicles onto baking paper and sprinkle with the nougatine. They will be ready after 15 min.
Source: Rudolph's Bakery