No Bake Ferrero Rocher Cheesecake (Upside Down)

Instructions

Digestive biscuit shell

1. Spray a 9x5" cake loaf tin with spray oil then line with baking paper.
2. Blitz the digestive biscuits in a food processor until you have fine crumbs.
3. Melt the butter in the microwave, pour over the biscuit crumb, mix until combined.
4. Push the biscuit crumbs into the cake loaf tin, start at the bottom, then the sides. Put in the freezer whilst you make the cheesecake.

Chocolate cheesecake

1. In a bowl, mix the cream cheese with electric beaters until smooth and creamy.
2. Add the sifted icing sugar , cocoa powder and vanilla extract. Mix until combined.
3. In a separate bowl whip the cream until soft peaks appear, do not over mix.
4. Fold the cream into the cream cheese mix until combined.

Assemble

1. Push half the cheesecake mix into the cake loaf tin, make sure there aren't any gaps.
2. Make a little well and add the Nutella.
3. Cover with the remaining cheesecake mix, smooth the top so it is flat.
4. Cover with the remaining biscuit crumbs. Make sure it nice and flat and refrigerate over night.
5. To make the chocolate ganache drizzle, chop the nuts into small pieces (not too small) heat the cream in the microwave for 50 seconds, then pour on top of the chopped dark chocolate. Let it sit for 1 minute, then mix to combine. If the chocolate has not melted completely heat in the microwave for 5-10 seconds at a time.
6. Add the nuts, stir to combine.
7. The next day gently pull the baking paper hanging out the sides of the loaf tin until you feel the cheesecake release from the tin.
8. Place a wooden board on top and flip upside down.
9. Remove the cake loaf tin from the cheesecake.
10. Drizzle the cooled chocolate ganache on top and top with fresh strawberries or Ferrero Rocher.
11. Dig in with a spoon, this cheesecake is not meant to be sliced and served. Enjoy!