Vanilla and Nutella Cheesecake

Base
250g digestive biscuit
100g butter, melted
 
Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
 
Layer 1
1tsp vanilla essence
250g cream cheese,
1 egg yolk,
50ml milk,
50g caster sugar,
125g whipped cream
3 leaves gelatine
 
heat together the milk, cream cheese, egg yolk & sugar until melted. This time add the seeds from vanilla pods instead of Oreos. Add the squeezed gelatine leaf and fold in the 125g whipped cream. Check that the cheesecake has set enough to take the weight of another layer, then pour the mixture into the tin and set in the fridge again.
 
Layer 2
150g Nutella,
100g cream cheese,
1 egg yolk,
50 ml milk, 50g
caster sugar,
125g whipped cream
3 leaves gelatine
 
heat the milk, cream cheese, egg yolk & sugar until melted. This time add the 150g Nutella. Add the last remaining squeezed gelatine leaf and fold in the 125g whipped cream. Again check that the cheesecake has set enough and pour the mixture into the tin and set in the fridge again.
 
To finish
30g Hazelnuts
 
Sprinkle the cake with a few tablespoons of chopped hazelnuts and remove from the tin.
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