Crush your biscuits either in a food processor or in a freezer bag with a rolling pin or similar. Mix in 75 grams melted butter.
Smooth the buttery biscuit mix into the bottom of your tin with the back of a metal spoon so that it is level and the same thickness. I recommend a 22cm deep Springform Loose bottomed pan. It is so easy to get the baby out then by just releasing the sides and lifting the outer tin straight off the cheesecake.
Place in the fridge to harden for 30 minutes or if you're in a rush then 10 minutes in the freezer will do the same.
Whip the cream until it's stiff and set aside whilst you get down to nutella business.
Next whip together the Cream Cheese and Icing Sugar till well mixed.
Dollop in all that fabulous nutella.
Mix it all fabulously in.
More dolloping is then required of this mixture onto your now hard biscuit base and smooth well all over making sure you have it all level.
Place in the freezer for an hour.
Dollop, yet again, the 150 grams of remaining nutella onto the top of the now cold cheesecake and smooth all over right to the edges.
Sprinkle over the 25 grams of chopped hazelnuts. If this is for a special occasion I will go ahead and place ferrero rocher or similar chocolates all around for an easy win.
Chill in the fridge for at least 4 hours but preferably overnight.
Slice and serve baby.
Notes
If you don't have icing sugar then you can substitute caster sugar. Just check that it is mixed through enough and not grainy.
Speed up the setting process by putting the cheesecake in the freezer for an hour at the beginning of chilling time.
Make sure the Nutella is at room temperature as it is tricky to remove from the jar when cold.
Store leftovers in the fridge covered.
Nutella is not recommended to be completely frozen by the manufacturers so it's best to eat all the leftovers yourself from the fridge.....yes!!!!! That's breakfast sorted....
I like to serve mine with Strawberries and Double Cream.