Ferrero Rocher Cheesecake

Ingredients

• 200g digestive biscuits or graham crackers, crushed into fine crumbs
• 100g unsalted butter, melted
• 2 tablespoons granulated sugar
• 600g cream cheese, softened
• 200g powdered sugar, sifted
• 250ml heavy cream, chilled
• 200g Ferrero Rocher chocolates, chopped
• 100g hazelnut spread (Nutella)
• 1 teaspoon vanilla extract
• 2 teaspoons gelatin powder (optional)
• 2 tablespoons water (if using gelatin)

Instructions

1. In a medium bowl, combine the crushed digestive biscuits, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer, then chill in the refrigerator.
2. In a small bowl, combine the gelatin powder with water. Let it sit for about 5 minutes until it swells and becomes gel-like. Heat it in the microwave for about 10 seconds until dissolved, then set aside to cool slightly.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar while continuing to mix until fluffy. Add the hazelnut spread and vanilla extract, mixing until well combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
5. If using gelatin, add it to the cheesecake mixture, folding gently until fully integrated.
6. Fold in the chopped Ferrero Rocher chocolates until evenly distributed.
7. Pour the cheesecake filling over the chilled crust, smoothing the top. Chill in the refrigerator for at least 4-6 hours, preferably overnight.
8. Once set, remove the cheesecake from the springform pan and top with additional chopped Ferrero Rocher chocolates.
9. Slice into pieces and serve chilled.