Easy Peasy Chocolate Cheesecake

Directions

Leave out the cream cheese and chocolate spread so they reach room temperature.

For the biscuit base:

1. Break the digestive biscuits in a food processor or put them in a freezer bag and beat with a rolling pin
    
2. Transfer the biscuits to a bowl
    
3. Soften the butter in a pan on a low heat until melted and add to the biscuit mix
    
4. Add in 25g of chopped nuts and all of the dark chocolate pieces
    
5. Mix thoroughly and spread out in a 22cm spring-form cake tin
    
6. Push down with the back of a spoon to make sure the base is flat
    
7. Leave the biscuit base to chill in the fridge for about an hour

For the cheesecake:

1. Beat the cream cheese and chocolate hazelnut spread together
    
2. Add in 50ml of Avonmore Fresh Cream and keep beating until a smooth mixture is formed
    
3. Take the biscuit base from the fridge and spread the chocolate mixture over the top
    
4. Scatter the remaining chopped nuts all over the top
    
5. Chill in the fridge for at least 6 hours or best overnight

Serve with Avonmore Freshly Whipped Cream and strawberries.