250 g packet chocolate ripple biscuits
100 g butter, melted
500 g cream cheese, at room temperature
½ cup caster sugar
1 tsp vanilla essence
½ cup chocolate hazelnut spread
200 g chocolate hazelnut bar
300 ml thickened cream, whipped
- Preheat the oven to 150ºC (130ºC fan forced). Spray a 22cm round springform pan with cooking spray and line the base with baking paper. Process biscuits to fine crumbs in a food processor. Add the melted butter and pulse to combine then press firmly into base of prepared pan. Chill in the fridge while making the filling.
- To make filling, place cream cheese, caster sugar, vanilla, eggs and chocolate hazelnut spread into the food processor and process until mixture is smooth. Scrape down the sides using a spatula, add melted chocolate and pulse until just mixed through.
- Pour mixture over biscuit base and bake in the oven for 1hr or until just set. Let cool in the oven for 1 hr then remove and cool completely. Chill until required. Top with whipped cream and garnish with grated milk chocolate and chopped roasted hazelnuts. Cut into wedges to serve.