12 Ferrero Rocher chocolates, quartered
½ cup Nutella, at room temperature
½ cup plain flour
¼ cup brown sugar, firmly packed
50g unsalted butter, chopped
½ cup flaked coconut
½ cup roasted hazelnuts (75g), roughly chopped
250g block cream cheese, chopped, at room temperature
300ml tub thickened cream
¼ cup icing sugar mixture
1 tsp vanilla bean paste
To make crumble, combine flour and sugar in a large bowl. Rub in butter with your fingertips until mixture resembles fine crumbs. Add coconut and hazelnuts. Mix well. Spread over a large oven tray lined with baking paper.
Cook in a moderate oven (180C), tossing halfway through, for about 12 minutes, or until lightly browned. Remove. Cool on tray.
Meanwhile, to make cheesecake filling, beat all ingredients in a small bowl of an electric mixer until smooth. Refrigerate until required.
To serve, divide chocolates evenly among six dessert glasses (1-cup capacity). Spoon 1 tblsp Nutella over chocolates. Divide cheesecake filling evenly over top. Sprinkle with crumble.