Instructions

1. Crush biscuits in a food processor (or with a rolling pin) and mix with the melted butter.
2. Press down into an 8″/20cm deep springform tin – refrigerate for now.
3. Whisk the cream cheese, vanilla, icing sugar and Nutella until smooth
4. Pour in the double cream and whisk on a medium level until its thick and holds itself completely.
5. Fold through the chopped up Ferrero Rocher and spread the mixture evenly over the biscuit base.
6. Chill in the fridge for at least 5-6 hours, but preferably overnight.
7. Once chilled, remove from the fridge and decorate.
8. Drizzled over some melted Nutella, added on some more Ferrero Rocher in a ring, and sprinkled on some chopped hazelnuts!