½ x 250g packet Arnott’s Butternut Snap Cookie
½ cup skinless hazelnuts
50g unsalted butter, melted
300ml tub thickened cream, whipped
Halved Ferrero Rocher chocolates, to serve
2 x 250g blocks cream cheese, chopped, at room temperature
1 cup caster sugar
250g tub sour cream
¼ cup chocolate-hazelnut spread
70g dark cooking chocolate, melted, cooled
Invert base of a 20.5cm round springform pan (base measuring 19.5cm). Grease and line base and side with baking paper. Place a large, double sheet of foil on the bench. Top with a double sheet of plastic wrap. Place pan in the centre, then scrunch foil and plastic up around the outside to make it waterproof.
Process cookies and hazelnuts in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate while making filling.
To make filling, process cream cheese and sugar in same, clean food processor until smooth. Add eggs one at a time, processing until combined. Add sour cream, chocolate-hazelnut spread and melted chocolate. Process until combined. (Don’t over-process.) Pour over biscuit base.
Place a small, heatproof bowl (4cm deep) up-side down in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit springform pan on the bowl. Pour enough boiling water into cooker until it touches the base of the pan. Cover cooker tightly with foil, then cover with lid.
Cook on HIGH setting for about 2 hours and 30 minutes, or until set. Remove. Stand cheesecake in pan for 30 minutes. Refrigerate, covered, overnight.
Remove side of pan. Transfer cheesecake to a serving plate. Top with whipped cream and Ferrero Rochers.
TIP! The cheesecake should have a slight wobble in the centre once cooked. It can be made up to two days ahead. Keep, covered, in the fridge. Decorate just before serving.