Ingredients:

  • 1 1/2 cups (150g) digestive biscuits, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) full-fat cream cheese, softened
  • 1 cup (240ml) heavy cream, chilled
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (300g) Nutella, divided
  • Chopped hazelnuts (optional)

Instructions:

  1. Combine crushed biscuits, melted butter, and sugar. Press into a 9-inch springform pan. Chill for 30 minutes.
  2. Beat softened cream cheese and sugar until smooth.
  3. Add 1 cup Nutella and vanilla extract, mixing until combined.
  4. Whip heavy cream until stiff peaks form.
  5. Gently fold whipped cream into Nutella cheesecake mixture.
  6. Pour filling over the biscuit base and spread evenly.
  7. Chill for at least 4 hours, preferably overnight.
  8. Spread remaining Nutella (warmed) over the top and sprinkle with hazelnuts (optional).
  9. Carefully remove from pan, slice, and serve chilled.