Ingredients:

140 g crushed chocolate digestive or Oreo biscuits

10 – 20 g melted butter more if needed.

2x 280 g full fat Philadelphia

1 cup of Nutella

2 x medium - large eggs

1/2 tsp vanilla extract

Directions:

1. Melt butter the add your crushed biscuits to it and mix together.

2. Transfer mixture to a 8" springform tin and press down gently until the bottom of the tin is evenly covered.

3. In your mixer or blender put in all or your ingredients and mix until a smooth creamy consistency.

4. Transfer to your springform tin leaving about an inch from the top of the tin.

5. Put in your slow cooker and place on high for 1 1/2 - 2 hours. Times will vary with each slow cooker.

6. The cheesecake is cooked when it had a slight wobble in the middle.

7. Leave to cool slightly in the tin before you put on your Ferrero Rocher’s (whole or crushed) to cool completely before you then transfer to your fridge and leave overnight. Also lid on and tea towel under lid x.

Bon Appetit!