Nutella Cheesecake

1. 1

   Break the digestives into the bowl of a processor, add butter and 15ml tablespoon of nutella, and blitz until it starts to clump.

2. 2

   Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture

3. 3

   Tip into a 23cm round springform and press into the base using either your hand or the back of a spoon.

4. 4

   Place in the fridge to chill.

5. 5

   Beat the cream cheese and icing sugar until smooth and then add the remaining nutella to the mixture, and continue beating until combined.

6. 6

   Take the springform out of the fridge and carefully smooth the nutella mixture over the base.

7. 7

   Scatter the remaining 75g of hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight.

No additional tips available.