Blitz the biscuits in a food processor (or crush in a bag with a rolling pin!) and mix with the melted butter. Press down into an 8″/20cm deep springform tin – refrigerate for now.
For the Cheesecake Filling
With an electric stand mixer with the whisk attachment (I use my KitchenAid) Whisk the cream cheese, vanilla, icing sugar and Nutella until smooth
Pour in the double cream and whisk on a medium level (my KitchenAid was on level 6) until its thick and holds itself completely! You will know when its done as it won’t thicken any more!
It's better for it to be under whipped rather than over whipped so don’t over whip it!
Fold through the chopped up Ferrero Rocher and spread the mixture evenly over the biscuit base.
Chill in the fridge for at least 5-6 hours, but preferably overnight.
For the Decoration!
Once chilled, remove from the fridge and decorate.
I drizzled over some melted Nutella, added on some more Ferrero Rocher in a ring, and sprinkled on some chopped hazelnuts!
I LOVE Nutella – like so so much – but I get that it isn’t to everybody’s taste – If you’re not a fan, then try a different sort of spread that you rather such as Cadburys chocolate spread, or any other nutty spread! I also understand the Ferrero Rocher is expensive, so Kinder Bueno will also do!
I always use my KitchenAid to make my cheesecake filling. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
Using full-fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
This recipe will last 3 days, covered, in the fridge!
This recipe was updated November 2018 - the only difference is the decoration.