Try making hazelnut crunch with milk chocolate. Crunch can be cut into large shards or finely chopped to sprinkle over cheesecake.
Ingredients
Method
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.
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