Nutella Cheesecake

Directions

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.