Nutella Cheesecake Mousse

Directions

1. 1
   Grease an 8x8 inch pan very well with butter and set aside.
2. 2
   To make crust, blitz the chocolate biscuits in a food processor until they are reduced to crumbs. Add 3 tablespoons of Nutella and butter and process until well combined. Press into pan evenly.
3. 3
   To make the mousse, beat the cream cheese in a large bowl until light and fluffy. Add sugar, remaining Nutella and heavy cream and beat until fluffy, about 5 minutes.
4. 4
   Pour over the crust and cover with cling wrap. Refrigerate overnight, or at least 4 hours.
5. 5
   Scoop out and serve!
6. 6
   Note: For the biscuit crust, I used a pack of Marks & Spencer's chocolate digestive biscuits. Totally gorgeous but any kind of oaty biscuits will work well here.