Crust

• 200g chocolate wafer cookies
• 20g hazelnuts, toasted
• 60g unsalted butter, softened
• 3 tbsp chocolate hazelnut spread

Filling

• 250g cream cheese, softened
• 250g chocolate hazelnut spread
• 30g icing sugar

Ganache

• 50g dark chocolate, finely chopped
• 50g chocolate hazelnut spread
• 50g 35% whipping cream

Crust

1. Pulse all the ingredients together in a food processor until blended.  The texture will be damp and sand-like.
2. Press the mixture into the bottom and up the side of the 9’’ round tart pan.  You want the mixture to clump together and be compact.  Press down with your fingers or with the bottom of a dry measuring cup.
3. Let the crust cool in the fridge while you prepare the filling.

Filling

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and icing sugar together on medium speed until smooth.
2. Add the chocolate hazelnut spread to the mixture and beat on medium-high speed until incorporated.
3. Retrieve the pan from the fridge.
4. Pour the filling over the crust and use a small offset spatula to even out the layer.
5. Return the pan to the fridge to let the cheesecake set.

Ganache

1. Place the chocolate hazelnut spread and finely chopped chocolate in a small bowl.
2. Bring the cream to a simmer in a small saucepan.
3. Pour the simmering cream over the chocolate.
4. Let stand for 1 minute.
5. Use a spatula to stir the ingredients together until well combined.
6. Retrieve the cheesecake from the fridge.
7. Pour the ganache over the cheesecake.
8. Use a small offset spatula to spread the ganache evenly.
9. Let the cheesecake set in the fridge for 4 hours before serving.
10. When you are ready to serve the cheesecake, decorate it with fresh berries, caramelised hazelnuts, Ferrero Rocher, as you wish!
11. Serve the cheesecake cold, straight from the fridge.
12. Store in an airtight container in the fridge for up to 4 days.