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• 450-500 g cream cheese (about 2 containers)
• 60 g icing sugar
• 250 g biscuits (digestives or similar)
• 75 g softened butter
• About 400 g of chocolate-hazelnut spread, ideally Nutella (the 370 g containers are perfect) but shop's-own brands are acceptable
• Toasted chopped hazelnuts (optional)

1. Break up the biscuits and chopped hazelnuts (optional). Use a food processor or put everything into a sealable bag and pulverise with a meat tenderiser / rubber mallet / rolling pin until dust.
   
   250 g biscuits
   25 g chopped hazelnuts
   
2. Melt butter and a little bit of chocolate spread and add to the biscuits. Should clump together.
   
   75 g butter
   About 1 tbsp chocolate spread
   
3. Press biscuit base into a 9" tray (ideally springform or lined with greaseproof paper WITH OVERHANG TO ACT AS HANDLES). Compact down with a potato masher and then refrigerate.
4. Mix together cream cheese and icing sugar, then add the rest of the chocolate spread.
   
   450-500 g cream cheese
   60 g icing sugar
   Remaining chocolate spread (just under 400 g)
   
5. Place the cheese mix on top of the base.
6. Optionally, add more chopped hazelnuts on top or drizzle over melted choc-spread.
7. Refrigerate AT LEAST overnight.

• Makes a lot of topping... might actually need more base
• Cheap choc chip cookies make a good base.
• Philly used to make a milka spread, could be a good low-effort or single-serve alt