Try making hazelnut crunch with milk chocolate. Crunch can be cut into large shards or finely chopped to sprinkle over cheesecake.
250g packet Arnott’s Choc Ripple Biscuits
75g unsalted butter, melted
500g cream cheese, chopped, at room temperature
1⁄2 cup caster sugar
1 tblsp corn our
300ml tub thickened cream
400g jar chocolate hazelnut spread
100g dark cooking chocolate, melted
1⁄4 cup skinless hazelnuts, coarsely chopped
1⁄4 cup Rice Bubbles
Invert the base of a 24cm round springform pan (base measures 22cm). Grease base and side. Line base with baking paper.
2 Process biscuits until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan. Refrigerate while preparing filling.
3 To make filling, process cheese, sugar and corn our
in same, clean food processor until smooth. Add cream and 3⁄4 cup of the spread. Process until smooth, scraping down side of bowl. Add eggs, one at a time, processing until combined. Pour into prepared pan. Place on an oven tray.
4 Cook in a moderately slow oven (160C) for about 45 minutes, or until just set. Filling should still wobble. Turn off oven. Cool completely in oven with door ajar. Refrigerate until cold.
5 Meanwhile, make hazelnut crunch. Stir ingredients together in a large bowl until evenly coated. Spread onto a tray lined with baking paper to about 1cm thickness. Refrigerate until set. Chop into pieces.
6 To decorate, spread remaining chocolate spread over cheesecake. Sprinkle with hazelnut crunch.