Ingredients:

120 g biscuits (crust)

80 g melted butter (crust)

250 g cream cheese

100 ml sour cream

1/4 cups granulated sugar

2 large eggs

1 tablespoon plain flour

1 tbs corn flour

1 tablespoon vanilla extract

1/4 teaspoon salt

chocolate chunks and Nutella

Directions:

1. Grease and line the slow cooker, crush biscuit to a crumbs. Then pour in melted butter and combine. Pour the crumb mix into the slow cooker and press evenly over the bottom.

2. Mix the cream cheese and sugar until smooth. add the sour cream, eggs, flour, vanilla, and salt. Chocolate chunks. Mix until smooth.

3. Pour the filling over the crust. Add Nutella and swirl through. Cover with tea towel and slow cook for 4/5 hours on low, until a skewer inserted into the center comes out clean.

4. Move to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the slow cooker pot and eat.

Bon Appetit!