Crush cookie crumbs in food processor

Combine crumbs with melted butter in a bowl until moistened

Press into prepared pan and freeze while preparing cheesecake filling

In a large bowl beat cream cheese until smooth, add sugar, salt and vanilla and beat until smooth

Add eggs one at a time, beating in each egg

Add sour cream and mix on just until well combined

Melt truffle carefully in microwave , it takes just 20 to 25 second stir until smooth

Drop 3 spoonfuls of melted truffle on top of cheesecake, its thin and will spread, but will still swirl fine

With a skewer or thin knife swirl hazelnut throughout cheesecake being sure to reach bottom

Place cheesecake on foil linedan and bake 80 to 95 minutes until just slightly jiggly in center. Cool 5 minutes on baking sheet, then transfer to a rack to cool completely before covering and refrigerating 8 hours or best overnight

Remove sides from springform pan

Garnish with whipped cream and chopped hazelnut truffles