Ingredients & Directions - 

For The Crust:
250 Grams Digestive Biscuits
1/2 Cup Melted Butter

• Crush The Digestive Biscuits In A Food Processor Or With A Rolling Pin Till It's Evenly Crushed.
• Add Melted Butter And Mix Well.
• It Should Resemble Wet Sand! Place This Mixture In A Lined Spring Foam Cake Tin.
• Press Down With A Spoon To Create An Even Layer.
• Place The Tin In The Refrigerator To Set Till The Cheesecake Batter Is Prepared.
  
  For The Cheesecake:
  350 Gms Cream Cheese
  1/3 Cup Sugar (Powdered)
  1 Tsp Vanilla Essence
  1 Cup Hazelnut Spread From Jindal Cocoa
  1 Tbsp Cocoa Powder From Jindal Cocoa
  1 Cup Fresh Cream
  1 Tbsp Gelatine
  3 Tbsp Water

• Add The Water To The Gelatine And Let It Bloom. Whisk The Cream Cheese With A Hand Mixer Till Soft And Creamy.
• Add Vanilla Essence And Sugar. Whisk till Soft. Add Hazelnut Spread And Mix Well.
  Take The Fresh Cream In A Bowl And Whisk Till Soft Peaks Are Formed. Add Cocoa Powder And Whisk Till Mixed Well.
• Add The Cream Cheese Mixture To The Cream And Fold In Till Mixed Well. Microwave The Gelatine For 10 Seconds And Add To The Mixture.
• Mix Well. Pour Into The Pan On Top Of The Biscuits Layer. Tap The Pan Gently To Create An Even Surface.
• Chill In the Refrigerator for 4-6 Hours with Cling Film In Contact With the Surface.
  Unmould the Cheesecake and Sift Cocoa Powder on Top and Decorate With Fresh Strawberries.