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.