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.