250g digestive biscuits
80g melted unsalted butter
2 tbsp. nutella (at room temperature)
100g hazelnuts, roughly chopped
500g cream cheese (at room temperature)
60g icing sugar (sifted)
2 tbsp Bulla whipping cream
2 tbsp toasted hazelnuts sprinkled on top
Bulla Creme Fraiche, to serve
Break the digestives into the bowl of a processor, add the butter and two tablespoons of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture. Tip into a lined 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese, icing sugar and whipping cream until smooth and then add the remaining Nutella to the cream cheese mixture, and continue mixing until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least three hours or overnight. Serve straight from the fridge for best results. Top with creme fraiche and fresh mint leaves.