Ingredients:
3 x 40g Cookies
4 tsp Butter (melted)
250g Cream cheese
200ml Double cream
1 tsp Vanilla extract
100ml Hazelnut spread

Extras:
Ferrero Roche

Method:
Step 1: Preheat the oven to 180˚C and grease your circular baking tray base with butter. Add the cookies to a food processor, blend until crushed into a powder.

Step 2: Melt the butter, and drizzle it into the cookie powder evenly. Pour and press cookie mix into the baking tray, creating an even layer. Bake the crust for about 15 minutes, then remove it from the oven and leave to cool.

Step 3: Beat the cream cheese and icing sugar in a bowl until combined and smooth. In another bowl whisk your double cream and vanilla extract until soft peaks form, then begin to fold this into your cream cheese.

Step 4: Next, add in your hazelnut spread and whisk all together for 30seconds making sure all is combined.

Step 5: Spoon your mixture onto your cookie base, spreading it all around. Cover with cling film and allow to chill in the fridge for at least 6hrs or overnight for best results.

Step 6: Once set and ready to serve, melt some hazelnut spread and flicker some over the top of your cake. Adding Ferrero chocolates on top to finish!

Tips: Cake stay fresh for up to 2-3 days when kept in the fridge.