Place all the crust ingredients in a food processor and process finely.
Press into the bottom of an 8-inch pie plate. Set aside.
Make the Filling:
Spread 1/2 cup of the chocolate hazelnut spread over the bottom of the pretzel crust. Set aside.
Place the cream cheese, the remaining 1 cup of chocolate hazelnut spread, powdered sugar, and salt in a large mixing bowl and beat on medium speed until smooth.
Slowly drizzle in the cold heavy cream, continuing to beat on medium speed. When all the cream has been added, turn the mixer up to high speed and beat for about one minute more, until the mousse is very fluffy.
Transfer the cheesecake mousse filling to the prepared pie shell, and refrigerate for a minimum of 2 hours, or overnight.
Garnish with chocolate sauce and chopped toasted hazelnuts.
Amount Per Serving
Calories 567Calories from Fat 351
% Daily Value*
Total Fat 39g60%
Saturated Fat 28g140%
Total Carbohydrates 47g16%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.