Oh my Nutella!

Buttery Bourbon biscuit - Digestive crust, Nutella cream cheese centre, chocolate ganache with chopped Hazelnuts and Ferrero Rocher

Since my food processor bowl broke, everything was pounded by hand!

Crust:
1 packet (140g) of Bourbon biscuit
1/2 packet (125g) Digestive biscuit
(in a Ziploc bag big enough to fit the biscuits, and using a wooden spatula / rolling pin, let all your frustrations go by pounding the biscuits till they resemble crumbs)
80g salted butter, melted
Mix biscuit crumbs and melted butter. Press firmly into a springform pan (I used a tall 8-inch pan)
Place in fridge. Make filling.

Filling:
500g cream cheese
1 jar (375g) Nutella
In a cake stand mixer, whisk both till smooth.
Remove pan with crust from fridge, add the the filling into the pan. Let it set in fridge overnight.

Chocolate Ganache with chopped Hazelnut:
100g whipping cream
1 packet (280g) semi-sweet chocolate chips
1/2 cup blanched Hazelnuts, roasted and pounded (use ziplock and wooden spoon method)
Bring cream to a boil. Remove from heat. Then add the chocolate chips. Melt and whisk till smooth. Add roasted and chopped hazelnuts.
Add ganache to the set Cheesecake. Let it sit in the fridge for another 1-2 hours.

Note: If you don’t have much time, sometimes I place it in the freezer. But not overnight.

Decorate with halved Ferrero Rochers. Easily done when it’s been in the fridge, using a serrated knife. Some may break. It’s ok. You can eat those 🤣