Points to remember:
- Put 200g honey nut cornflakes and half a jar (200g) of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat 2 x 180g tubs of cream cheese until smooth, then fold in the remaining 1½ jars (600g) of chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 20-30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with 1 tbsp roasted and chopped hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
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