Serves 6 – 8 (Using a 6-inch springform tin)

Ingredients:

• Base:
• 180g (approx. 1 ¾ cups) caramelised biscuits
• 75g (5 tbsp) unsalted butter, melted
• Cheesecake Filling:
• 300g (10.5 oz) full-fat cream cheese, room temp
• 150ml (⅔ cup) double cream, cold
• 150g (½ cup) chocolate hazelnut spread
• 1 tsp vanilla extract
• Pinch of salt
• 100g (3.5 oz or 1 cup) store-bought chocolate cornflake clusters, roughly broken
• Optional Topping:
• Caramelised Biscuit Ganache (recipe available here)

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Instructions:

1. Make the Base:
   • Crush biscuits into fine crumbs using a food processor or rolling pin.
   • Stir in melted butter until the mix resembles wet sand.
   • Firmly press into the base of your 6-inch springform tin, creating a thick, compact base.
   • Chill while you make the filling.
2. Make the Filling:
   • In a bowl, beat cream cheese, chocolate hazelnut spread, vanilla, and salt until smooth and fluffy.
   • In a separate bowl, whip double cream until it forms soft peaks.
   • Gently fold the whipped cream into the chocolate hazelnut mixture until fully combined.
   • Fold in the broken chocolate cornflake clusters for crunch.
3. Assemble:
   • Spoon the filling over the chilled base.
   • Smooth the top with a spatula.
   • Refrigerate for 6 hours minimum, or overnight, until set.