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300 g chocolate biscuits, crushed
125 ml melted butter
690 g LANCEWOOD® Medium Fat Plain Cream Cheese
250 ml icing sugar
525 g Nutella
Chocolate 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!
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