12 Servings
Prep Time:1 hr 15 min Total Time:7 hr 45 min 
Ingredients
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Method
1
In a large bowl, stir the melted butter together with the crushed Digestives until the mixture resembles damp sand.
2
Transfer into a 23 cm springform cake tin and press down firmly into the base. Place in the fridge for 30 minutes.
3
In a bowl, beat the Philadelphia Original together with the icing sugar to soften.
4
In a separate bowl, whisk together the cream and vanilla extract until soft peaks form, then fold this into the cream cheese mixture. Swirl through the chocolate hazelnut spread.
5
Spoon the filling mixture over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least six hours or overnight.
6
Place the chocolate hazelnut spread in a saucepan and place over a low heat for 3-4 minutes until runny. Allow to cool slightly, then pour and spread over the top of the cheesecake.
7
Decorate with chopped hazelnuts and return to the fridge until ready to serve.
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