For the base:

• 200 g (7 oz) Digestive biscuits, Crushed
• 80 g (3 oz) Unsalted butter, Melted

For the cheesecake mixture:

• 300 ml (1.25 cups) ½ fat double cream
• 400 g (14 oz) Full/half fat cream cheese
• 200 g (7 oz) Nutella spread

For the topping:

• 150 g (5 oz) Nutella, Melted
• 50 g (2 oz) Hazelnuts, roughly chopped