Preheat the oven to 170°C/150°C fan forced

Grind the hazelnuts finely in a processor or use ready-ground. Mix the ground hazelnuts with the sugar, butter and flour

Line a shallow casserole with baking paper. Add the hazelnut mixture and press it evenly over the bottom. Bake the ake base for about 12 minutes in the preheated oven. Let the base cool down. Increase the oven temperature to 180°C/160°C fan forced

For the cheesecake:

Mix all ingredients for the cheesecake, except for half the cream and the egg white. In two separate bowls beat the egg white until stiff and whip the remaining cream. With a spatula, fold the egg white and the whipped cream lightly into the cake mix. Set to one side.

For the brownie:

Melt the chocolate with the butter in a bowl over a pan of hot water.

In another bowl, beat the eggs with the sugar until fluffy and light yellow. Sift the flour, cinnamon and baking powder into the eggs and sugar and combine.

When everything is well blended, gradually beat in the melted chocolate.

To Finish:

Pour the cheesecake mixture into the casserole on top of the baked base and pour the chocolate mixture over it.

With a fork, pull the chocolate mixture carefully through the cheesecake dough to obtain the marbled pattern.

Cover the pot and bake the cake for about 45 minutes until ready

Let the cake cool down and serve in the pot.