Ferrero Rocher Cheese cake.

Method

• step 1

  Place about 3/4 pkt of digestives into a plastic bag and using a

• step 2

  rolling pin. Crush the biscuits until fine.

• step 3

  Using a frying pan. Put about 2 tblsp of butter in and mix the crushed biscuit then pour about half a jar of honey into it and keep stirring until it thickens.

• step 4

  Then place the mixture into a large cake tin or flan dish and flatten it out and slightly up the sides.

• step 5

  Using a large bowl.

• step 6

  Empty the 2 tubs of marscapone cheese into it and add a heaped tblsp of icing sugar and 2 teaspoons of vanilla essence. Using a fork. Mix it all together well.

• step 7

  Then spread the cheese mixture evenly over the biscuit base and place in the freezer for about 30 minutes.

• step 8

  Then empty the jar of chocolate hazelnut spread into a bowl and mix in the crushed hazelnuts

• step 9

  Spread the hazelnut mixture over the top of the cheese cake and return to the freezer.

• step 10

  Using about half pkt of whole hazelnuts.

• step 11

  Place on a baking tray and roast in a pre heated oven for about 10 minutes.

• step 12

  Put the roasted hazelnuts into a tea towel and rub them well so the skin comes off.

• step 13

  Remove cheese cake from freezer and gently press the hazelnuts into the top randomly.

• step 14

  Then take a handful of ice cream wafers and crush into a powder almost. Then sprinkle over the top of the cheese cake and gently pat down using hand.

• step 15

  Break up the bars of chocolate into a bowl and melt in a micro wave. Then pour it over the top of the cheese cake and spread it out evenly.

• step 16

  Place in the fridge for about an hour or until chocolate has set.

• step 17

  Then Enjoy.