Ingredients:

• 10 oz graham crackers
  5 tablespoons soft unsalted butter
  1 x 13 oz jar Nutella (at room temperature)
  ¾ cup chopped toasted hazelnuts
  1 lb cream cheese (at room temperature)
  ½ cup powdered sugar (sifted)
  Whipped Cream
  2 X 12 mini cheesecake pan

Method:

• Break the graham cracker into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
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• Lightly grease the mini cheesecake pan. Scoop a heap tablespoon of the crumbs into each cup, press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
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• Beat the cream cheese and powdered sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
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• Take the mini cheesecake pans out of the fridge and carefully smooth the Nutella mixture over the base, about 2/3 full each. Place the pan in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
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• Place a dollop of whipped cream on top and garnish with the remaining chopped hazelnuts on top.