This dessert is always well received, mainly because it is a cheesecake and has Nutella in it so what is not to love? You can top it with your favourite chocolates and berries are also good!
1 Packet Chocolate Ripple biscuits
80 Grams unsalted butter
400 Grams Nutella
500 Grams cream cheese
1/2 Cup icing sugar
1/4 cup hazel nuts.
Line a 23cm springform tin with baking paper.
Blitz the chocolate ripple biscuits and add to a bowl.
Melt the butter in microwave until just melted and stir into the biscuit mixture.
Pop the biscuit mixture into the pan and press firmly so that the mixture is even across the bottom of the tin.
Pop in the fridge for 25 mins to set.
In a large bowl add the Cream cheeese and icing sugar and mix on high with a mixer.
Add the nutella and combine well.
Pop the mixture over the base and spread evenly.
Top with the hazel nuts and Ferrero's
Pop in the fridge to set for approx 4 hours
Slice and enjoy