Melt the butter, blitz the chocolate digestives into a crumb and then combine. Press the mixture down firmly into your tin and leave the mixture in the fridge to chill for 1 hour while you make the mixture.
Mix the icing sugar and cream cheese in one bowl. Whisk the double cream and vanilla until stiff peaks are formed. Fold the cream cheese mixture into the double cream, quarter of the mixture at one time. Add the blitzed chocolate pieces into the mixture gradually and fold them in. Then transport your mixture to your cheesecake tin, evenly. Leave in the fridge to chill for 6 hours, this can be sped up in the freezer for 3 but make sure the tin is covered in cling film or an alternative.
Once your filling has set melt your hazelnut spread until runny. Leave to cool slightly and then pour onto your cheesecake. Transfer it to the fridge for 2 minutes and then decorate the top with your chosen toppings. Then leave once again in the fridge for 1-2 hours for the entire cheesecake to set.
This Lindt chocolate cheesecake tastes amazing. Make sure you have enough setting time and that you don't need it in a hurry.If you feel fancy you can add various toppings to your Lindt chocolate cheesecake, for example, I like to drizzle white chocolate over the top or add chocolate shavings.*Prices correct as of January 2022*This is 47.5 Syns per serving