Base -

1. Line the base and sides of a 23cm springform cake pan with baking paper.
2. Shorten the Kinder Bueno bars by 1 cube.
3. Stand them upright around the tin alternating with milk and white chocolate bars.
4. Mix the cocoa powder with the crushed biscuits and add the melted butter. Tip the biscuits into the pan and press down onto the base. Refrigerate for 30 minutes until you make the cheesecake filling.

Cheesecake Filling -

1. In a large bowl, add the cream cheese, icing sugar, vanilla essence and double cream. Whisk together until smooth.
2. Add the melted kinder chocolate and mix until combined.
3. With a spatula, fold in the chopped kinder bueno bars.
4. Pour the cheesecake filling over the biscuit layer and smooth the top. Refrigerate for 5-6 hours until set.
5. Once ready, pour the chocolate ganache over the cheesecake, (hold and tip the pan around so the ganache will run all over the top). Refrigerate for 30 minutes until set before you continue to decorate the top with remaining kinder bars and chopped roasted Hazelnuts.

Chocolate Ganache -

1. Put the chopped chocolate and double cream in a small bowl and mix together. Heat in the microwave, stirring at 30 second intervals, until melted and smooth. If it is hot, allow to cool before pouring over cheesecake. 

2. Enjoy!