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 and chill.

Whip the cheesecake filling

• Beat the cream cheese with the icing sugar until smooth.
• Whip the cold double cream to soft peaks and fold it into the cream cheese.
• Fold in the melted hazelnut spread and the chopped Kinder Bueno bars.

Assemble and chill

• Spread the filling over the chilled biscuit base and smooth the top.
• Refrigerate until set.

Decorate

• Drizzle the melted white chocolate over the top.
• Decorate with the chopped white Kinder Bueno bars and extra Kinder Bueno pieces.