Taken from Nigelissima.Serves 8 – 12You will need250g digestive biscuits75g soft unsalted butter1 x 400g jar Nutella or equivalent chocolate hazelnut spread, at room temperature100g chopped toasted nuts500g cream cheese, at room temperature60g icing sugar, sifted1x 22 or 23cm Springform cake tinBreak the biscuits into the bowl of a food processor, then add the butter and 1 x 15ml tablespoon of Nutella and blitz the mixture until it starts to clump. Add 25g of the toasted hazelnuts, and continue to pulse until you have a damp, sandy mixture.Tip this into your springform tin and press it into the base, using either your hands or the back of a spoon. Place in the fridge to chill while you get on with the filling.Beat together the cream cheese and icing sugar until smooth and soft, then patiently scrape the rest of the Nutella out of its jar and into the cream cheese mixture and continue beating until combined.Take the springform tin out of the fridge. Carefully, scrape and smooth the Nutella mixture over the biscuit base and scatter the remaining chopped hazelnuts on top to cover. Place the tin back in the fridge for a t least 4 hours or overnight.Serve straight form the fridge for best results, unspringing the cake from the tin, still on its base, just before you eat. To cut it, dip a sharp knife in cold water, wiping it and dipping again between each cut.Enjoy.
