• 100g of chocolate chip cookies
• 50g of butter
• 250g cream cheese
• 25g of icing sugar
• 140g chocolate hazelnut spread
• 1/2 tbsp of cocoa powder
• 75g chocolate spread
• 30ml double cream
• 40g of chopped toasted hazelnuts

1. Blitz the biscuits in a food processor.
2. Add the melted butter and blitz again.
3. Tip the buttery biscuits into 2 non stick springform small individual tins. They must be lined with parchment paper.
4. To make the the filling put the cream cheese and icing sugar in a bowl and whisk with an electric whisk.
5. Add the chocolate hazelnut spread and cocoa powder and whisk until smooth.
6. Spoon the mixture over the biscuit with a pallet knife. Cover and chill for 3 hours.
7. To make the topping place the cream, chocolate in a glass bowl over a saucepan of simmering water.
8. Leave to melt and the share between the 2 cheesecakes. Top with the chopped hazelnuts.
9. Chill in the fridge for 1 hour or even in the freezer if you want a quicker result.
10. Serve and enjoy.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.