Crust:

• 300g dark chocolate digestives (the whole pack) - you can use plain digestive biscuits / Oreo biscuits / bourbon biscuits

• 50g melted salted butter

• 6 inch springform pan

In the mini chopper, blend the biscuits till smooth then add in the melted butter. Pulse a few times till combined. Press it firmly into the pan. Place in the fridge to chill while you prepare the cream cheese filling.

Cream cheese filling:

• 1 block (226g) cream cheese

• 2 tbsp Nutella (or more, I won’t judge)

In the same mini chopper, add the cream cheese and Nutella - blend till smooth. Scrape the sides and make sure the filling is well combined.

Add the filling to the crust. Return the no-bake cheesecake to the fridge and leave it alone for at least 6 hours or best, overnight.