Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let cool.

Cheesecake Filling

Make the Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add the melted dark chocolate, sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing until just blended. Pour the filling over the cooled crust.

Bake the Cheesecake

Bake the cheesecake in the oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Praline Caramel

Prepare the Caramel

In a saucepan over medium heat, melt the sugar until it turns amber. Carefully add the heavy cream and butter, stirring until smooth. Add a pinch of salt, then set aside to cool.

Vanilla Crema

Make the Crema

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to serve.

Hazelnut Lace Cookies

Bake the Cookies

Preheat the oven to 350°F (175°C). In a bowl, combine chopped hazelnuts, melted butter, flour, sugar, egg whites, and salt. Drop spoonfuls onto a baking sheet and bake for 10-12 minutes until golden. Let cool before serving.

Serve

Assemble and Serve

Slice the chilled cheesecake and serve with a drizzle of praline caramel, a dollop of vanilla crema, and a few hazelnut lace cookies on the side.