For the Crust

• 200 g 7 oz chocolate digestive biscuits or Oreo cookies (crushed)
• 80 g 5½ tbsp unsalted butter, melted
• 2 tbsp finely chopped roasted hazelnuts optional but highly recommended

For the Cheesecake Filling

• 600 g 21 oz full-fat cream cheese, softened to room temperature
• 200 ml ¾ cup heavy whipping cream
• 150 g ¾ cup powdered sugar, sifted
• 200 g 7 oz Nutella or hazelnut chocolate spread
• 1 tsp pure vanilla extract
• 12 Ferrero Rocher chocolates roughly chopped

For the Topping

• 150 g 5 oz dark or milk chocolate, melted
• 100 ml ⅓ cup heavy cream (for ganache)
• 8 –10 whole Ferrero Rocher chocolates
• 2 tbsp crushed hazelnuts for garnish