Cookies & Cream Cheesecake

Serves 8

Time 20 minutes, plus setting time

Ingredients

Base

270g butter biscuits

100g butter, melted

Filling

500g cream cheese

1 cup sugar

1 cup cream

1 × 350g jar hazelnut & caramel spread

270g butter biscuits

Method

For the base, blitz biscuits and melted butter in a food processor until a fine crumb forms. Press the mixture firmly into the base of a lined 26 cm springform tin.

For the filling, beat the cream cheese, sugar, cream, hazelnut and vanilla spread in a stand mixer or with a hand mixer until smooth and well combined.

Crush or roughly chop the remaining 250g biscuits into small chunks. You can use a food processor on pulse mode, but avoid blitzing too finely. Fold most of the cookie chunks through the cheesecake mixture, saving some to sprinkle over the top later.

Pour the mixture into the springform tin over the base, then smooth it out evenly.

Refrigerate for at least 6 hours or overnight until set. Once set, remove from the tin and sprinkle with the reserved cookie chunks. Slice and serve.