Step 1

Crush the biscuits and Kinder Bueno chocolates in a sealable plastic bag with a rolling pin, until everything turns into crumbs.

Step 2

Mix the butter with the crumbs.

Step 3

Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.

Step 4

Place in the fridge to set. An hour will do.

Step 5

Melt the Kinder chocolate in a bowl by zapping it for short bursts, about 30 seconds, in the microwave, then stir. Repeat until the chocolate is completely melted. Set aside to cool.

Step 6

Combine the cheese, sugar and vanilla in a bowl and beat until well combined.

Step 7

Systematically add the melted chocolate to the cream cheese mixture, while stirring vigorously, until well combined. Set aside.

Step 8

Pour the cream in another bowl and whisk until peaks form.

Step 9

Gently fold the cream into the cheese mixture.

Step 10

Spoon the cheesecake filling on top of the biscuit base and spread evenly.

Step 11

Place in the fridge for at least 6 hours, but preferably overnight, to set.

Step 12

Once set, release the side of the cake tin and place it on a serving plate.

Step 13

with whipped cream, pieces of Kinder Bueno and melted chocolate. Enjoy!