No-Bake Nutella Cheesecake

Ingredients
For the base
🤌🏻25 oreo biscuits
🤌🏻5 tbsp butter(71g) , melted

For the filling
🤌🏻1 + 1/2 cup cream cheese (338g), softened
🤌🏻1/2 cup nutella
🤌🏻3/4 cup whipping cream

For the ganache
🤌🏻3/4 cup (100g) fresh cream
🤌🏻1/2 cup (100g) dark chocolate, chopped
🤌🏻1/2 cup hazelnuts, roasted and chopped

Method
1. Grind the biscuits (without removing the cream in between) into fine crumbs and mix it with melted butter until it resembles wet sand.
2. Press the biscuit mixture in an even layer into the bottom of a 1500ml oval dish. Place it in the refrigerator to set.
3. ⁠Take whipping cream in a bowl and whip it on high speed until it doubles in size and forms stiff peaks. This will yield 1 + 1/2 cup whipped cream.
4. ⁠In another mixing bowl, whisk together softened cream cheese and Nutella.
5. Carefully fold in the whipped cream into the Nutella mixture until everything is well combined. Do not overbeat otherwise, the whipped cream will deflate.
6. ⁠Pour the cheesecake filling over the set biscuit crust and spread out into an even layer.
7. ⁠Refrigerate the cheesecake for at least 7-8 hours, or until it's firm.
8. For the ganache, heat the cream in a saucepan set over medium-low heat until it comes to a simmer. Pour the hot cream over the chopped chocolate. Combine this mixture till a smooth ganache is achieved. Fold in the chopped hazelnuts evenly into the ganache.
9. Pour the cooled ganache evenly on top of the set cheesecake and refrigerate again for 20 mins before serving.