Instructions

• Preheat the oven to 325 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
• Make the cocoa-nut crumble base. In a bowl, combine the chocolate biscuit crumbs, chopped hazelnuts, cocoa powder, sugar, and sea salt. Stir in the melted butter until the mixture resembles wet sand. Reserve 1/2 cup of the crumble for the topping. Press the remaining mixture firmly and evenly into the bottom of the pan to create a structural base about 1 inch thick.
• Bake the base for 10 minutes. Remove it from the oven and let it cool while you prepare the compote and filling.
• Make the raspberry compote. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5 to 7 minutes until the berries break down. Stir in the cornstarch slurry and cook for 1 to 2 more minutes until thick and glossy. Remove from the heat and cool completely.
• Make the vanilla bean cheesecake filling. Beat the softened cream cheese and sugar in a large bowl until smooth. Scrape in the vanilla bean seeds or add the vanilla bean paste. Add the eggs one at a time, mixing on low speed after each addition. Blend in the sour cream, heavy cream, and flour just until no streaks remain. Do not overmix.
• Assemble the layers. Pour half of the cheesecake filling over the cooled base. Spoon half of the raspberry compote in small dollops over the filling and swirl with a knife. Pour the remaining cheesecake filling on top and smooth the surface. Add the rest of the compote in dollops and swirl gently for a marbled center.
• Bake in a water bath. Wrap the outside of the springform pan in foil and place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 70 minutes, until the edges are set but the center still has a slight jiggle.
• Cool gradually. Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour. Then transfer it to the counter to cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
• Make the dark chocolate ganache. Heat the heavy cream until steaming but not boiling. Pour it over the chopped dark chocolate and let it sit for 2 minutes. Stir until smooth. Let the ganache cool until it is thick but still pourable.
• Decorate the cake. Remove the cheesecake from the springform pan. Pour the ganache around the top edge, gently nudging it over to create thick, hanging drips. Pile the reserved crumble, fresh raspberries, chopped hazelnuts, and chocolate bark fragments in the center to create a rugged, abundant landscape.