In my recipe inbox this am - this looks fairly tasty

Ferrero Rocher Cheesecake

Ingredients:
Prep time: 30 minutes (plus overnight chilling)
Serves 10

Biscuit base:

350g digestive biscuits
200g unsalted butter

Cheesecake filling:

500g full fat cream cheese
75g icing sugar
250g Nutella
1 teaspoon vanilla extract
350ml double cream
12 Ferrero Rocher, roughly chopped

Decoration:

10 Ferrero Rocher

Method:

Crush your digestive biscuits. The best way to do this is either in a
plastic bag and a rolling pin, or you can use a food processor.

Melt your butter in a saucepan over a low heat. Once melted, add your
biscuit mixture and stir until evenly coated with butter.

Line your cake tin (springform or with a removable base) with baking
parchment. lay your biscuit mixture over the base and pat down with
the back of a spoon until smooth and compact. Leave to chill in the
fridge whilst you make your cheesecake filling.

With an electric whisk, whisk your cream cheese, vanilla and icing
sugar together until combined.

Add the double cream, and whisk on a medium-high speed until the
mixture is stiff.

Fold in your chopped Ferrero Rocher gently. Pour over your biscuit
mixture in the cake tin then leave to chill in the fridge overnight
(or at least for 4-5 hours).

Once chilled, remove the cake from the tin, and decorate with your
Fererro Rocher. You could also drizzle some melted chocolate or
Nuttella over the top!

Recommend using a springform cake tin or a tin with a removable base
for this recipe, it just makes it easier to handle.

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