Ferrero Rocher Cheesecake

• 2 cups crushed Oreo
• 3 tbsp unsalted butter, melted

• 3 x 250g packs cream cheese, softened
• ⅔ cup powdered sugar
• 3 cups thickened cream or whipped cream, chilled
• 4 tsp unflavoured gelatine
• 2 tbsp hot water
• 6 pcs Ferrero Rocher, roughly chopped

Topping

• 4 heaping tbsp Nutella
• 2-3 tbsp milk
• 2 tbsp confectioners sugar
• 8 pcs Ferrero Rocher
• Chocolate shavings

Instructions

1. Combine 2 cups crushed Oreo and 3 tbsp unsalted butter, make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
3. Chill in the fridge for around 20 minutes.
4. Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
5. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
6. Now add thickened cream and 6 chopped Ferrero Rocher, then fold until it’s evenly mixed.
7. Pour over the prepared crust.
8. Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours before serving.
9. Place 4 heaping tbsp Nutella, 2 tbsp confectioners sugar and 2-3 tbsp milk in a double boiler, stir until the sauce becomes runny add more milk if required.
10. Before serving the cheesecake, drizzle melted Nutella on top then serve.

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