Make the biscuit base

• Crush the digestive biscuits into fine crumbs
• Mix the crumbs with the melted butter until evenly coated
• Press the mixture firmly into the base of the springform pan

Chill the base

• Place the pan in the fridge to firm up the base

Soak the gelatine

• Soak the gelatine in cold water until softened

Make the cheesecake filling

• Beat the cream cheese, mascarpone and icing sugar until smooth
• Add the vanilla extract and the melted gelatine and mix well
• Whip the cold double cream and fold it into the mixture

Add the Kinder pieces

• Fold the chopped Kinder Bueno bars into the filling

Assemble the cheesecake

• Pour the filling over the chilled base and smooth the top
• Spread the warmed hazelnut spread over the surface

Chill the cheesecake

• Refrigerate until the filling is fully set

Decorate and serve

• Drizzle the melted Kinder chocolate over the top
• Decorate with the remaining Kinder Bueno pieces and release from the pan