300 g chocolate biscuits, crushed
125 ml butter, melted
690 g LANCEWOOD® Medium Fat Plain Cream Cheese
250 ml icing sugar
525 g Nutella
speckled eggs for decorating
Add the crushed biscuits and melted butter in the bowl and mix until well combined. Press the biscuit mixture evenly into the base of a spring form pan.
Add the cream cheese to a mixing bowl and cream it using a beater for 5 minutes. Add the icing sugar and Nutella and mix through well.
Pour the mixture over the biscuit base and refrigerate overnight or for at least 8 hours.
Once the cheesecake has set, decorate it with chocolate eggs and enjoy!
