SERVES 10-12 PREP AND COOK TIME 2 HOURS (+ COOLING TIME)
250g Delta Cream chocolate biscuits
60g butter, melted
500g cream cheese, softened
½ cup (110g) caster sugar
1 ½ cups (420g) Nutella chocolate hazelnut spread
1 Grand Ferrero edible gold shimmer powder or sprinkles, to decorate
cup (80ml) thickened cream
80g dark chocolate, chopped finely
1 Preheat oven to 150°C (130°C fan-forced). Grease and line base and side of a 20cm springform cake pan.
2 Process biscuits until fine crumbs form. Add butter; process until combined. Press over base of the prepared pan; smooth surface. Freeze while preparing filling.
3 Meanwhile, in a clean food processor, process cream cheese and sugar until smooth and combined. Add chocolate spread; process until combined. With motor operating, add one egg at a time, processing until combined.
4 Pour mixture into pan. Place pan on an oven tray. Bake for about 1 hour 20 minutes or until almost set in the centre. Cool in oven with door ajar. Cover; refrigerate for 4 hours or overnight.
5 GANACHE Bring cream to the boil in a small saucepan; remove from heat. Add chocolate; stir until melted. Cool for 10 minutes.
6 Spread Ganache over top of cheesecake, allowing some to run over edge. Top with Grand Ferrero and gold shimmer powder.
Cheesecake suitable to freeze at the end of step 4. Ganache suitable to microwave.