Nutella Cheesecake

Ingredients

• 10 oz. (280g) graham crackers digestive biscuits
• 5 tablespoons unsalted butter soft
• 13 oz. (375g) Nutella at room temperature
• ¾ cup chopped toasted hazelnuts
• 1 lb. (500g) cream cheese at room temperature
• ½ cup confectioners' sugar sifted

Method

1. Break the graham crackers (digestives) into the bowl of a processor, add the butter and 1 tablespoon (15 ml) of Nutella, and blitz until it starts to clump. Add 25g (3 tablespoons) of the hazelnuts and pulse until you have a damp, sandy mixture.
2. Tip the mixture into a 23 cm (9-inch) round springform pan and press it into the base using your hands or the back of a spoon. Place the pan in the fridge to chill.
3. Beat the cream cheese and confectioners' sugar until smooth. Then, add the remaining Nutella to the cream cheese mixture and continue beating until well combined.
4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover. Place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for the best results.