Chocolate cheesecake with crunchy hazelnut swirl

Method

• 1
  Combine crumbs, hazelnut meal and butter. Press into base of a greased 20cm springform pan. Chill until firm.
• 2
  Use an electric mixer to beat cream cheese and sugar until smooth. Add gelatine mixture and chocolate, then mix to combine. Fold in whipped cream, then pour over chilled base.
• 3
  Microwave hazelnut spread in a bowl for 20 secs. Spoon over cheesecake, then swirl through with a knife to create a marbled effect. Chill for 3 hours or until set.
• 4
  Decorate with Mini Eggs to serve.
• 5