10 oz graham crackers
5 Tbsps soft unsalted butter
1 13-oz jar nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb or 2 packages of cream cheese (at room temperature)
½ cup confectioners’ sugar
Nutella and Toasted Hazelnuts
Put the graham crackers in a blender or food processor and blend until you have fine crumbs. Add the butter and 1 tablespoon of Nutella Toss in 3 tablespoons of the hazelnuts and blend together
Pour into a spring form pan, using a piece of wax paper, press into the base using your hands Place in the fridge to chill
Beat the cream cheese and confectioners sugar until smooth and then add the remaining Nutella to the cream cheese mixture Take the crust out of the fridge and carefully smooth the Nutella mixture over the base Scatter the remaining chopped hazelnuts on top to cover and place the pan in the fridge for at least four hours to overnight.
Serve straight from the fridge as it get softs very quickly and cut best when still cold.