Heavenly Hazelnut Cheesecake

Directions

Grease a 20cm round springform pan.

Place half the cookies in a food processor.

Process until fine crumbs. Add melted butter.

Process to combine.

Using your fingertips, press biscuit mixture over base of prepared pan.

Refrigerate for 30 minutes or until firm.

Pour boiling water into a jug.

Sprinkle over gelatine.

Using a fork, whisk until gelatine is dissolved.

Set aside to cool slightly.

Break remaining cookies into small pieces. Set aside.

Using an electric mixer, beat cream in a small bowl until soft peaks form.

Beat cream cheese and sugar in a large bowl until smooth.

Stir gelatine mixture through cream cheese mixture to combine.

Fold through cream, cookie pieces and choc-hazelnut spread. Spoon over base.

Smooth surface. Cover. Refrigerate for 3 to 4 hours or until set. Sprinkle with cocoa. Serve.

Notes & tips

When combining dissolved gelatine and the cream cheese mixture, make sure both are at the same temperature, to prevent lumps from forming.