No-bake Ferrero Rocher Cheesecake

Crust:

Filling:

To decorate (optional):

Spray a 23 cm in diameter springform pan with non-stick spray.

Crust:
Mix the crushed biscuits and the butter together. Press firmly into the bottom of a springform pan.

Filling:
Spoon the cream cheese into a bowl and beat until smooth. Add the Nutella and continue beating.

Add the icing sugar and vanilla essence and beat into the mixture until smooth and free of any lumps.

Chop 10 of the Ferrero Rocher chocolates and fold it into the cream cheese mixture.

Pour the water over the gelatine and leave to sponge. Place in the microwave and microwave for 10 seconds. Do not allow to boil. Add in a thin stream to the cream cheese mixture while beating.

Fold the cream into the mixture.

Spoon the mixture onto the crust and shake and tap the pan lightly to get rid of any air bubbles.

Refrigerate for at least 5 hours, but preferably overnight. Remove from pan.

To decorate:
Cut the remaining chocolates in half and decorate the cheesecake with them.

Sprinkle hazelnuts on top and drizzle with chocolate sauce.