Hazelnut Spread Cheesecake

Name: Hazelnut Spread Cheesecake
Cuisine: Cypriot
Ingredients: 1 package (300g) digestive-type biscuits, crushed; ½ package (125g) unsalted butter, melted; 1 small package (115g) chocolate wafer rolls (like Pirouettes); 1 pinch of salt; 1 jar (450g) hazelnut spread (like Nutella), at room temperature; 2 packages (600g) cream cheese, at room temperature; 5 spoons (50g) powdered sugar (icing sugar)

Recipe by Andreas Vrachimis & Christos Timotheou

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Hazelnut Spread Cheesecake - Recipe image

INGREDIENTS

1 package (300g) digestive-type biscuits, crushed
½ package (125g) unsalted butter, melted
1 small package (115g) chocolate wafer rolls (like Pirouettes)
1 pinch of salt
1 jar (450g) hazelnut spread (like Nutella), at room temperature
2 packages (600g) cream cheese, at room temperature
5 spoons (50g) powdered sugar (icing sugar)

METHOD

Break half of the wafer rolls by hand. Put the biscuits, the butter, 2 spoons of hazelnut spread, the salt, and half of the broken wafer rolls into a bowl. Mix well and press the mixture into the base of a round springform pan.
Place in the freezer for 10 minutes to chill and set the base. In the mixer bowl, add the remaining hazelnut spread, the cream cheese, and the powdered sugar.
Beat well and spread the cream mixture over the biscuit base. Refrigerate until set. When serving, decorate with the remaining wafer rolls.