Grease and line base of a 20cm spring form cake tin.

Combine biscuit crumbs, 8 Ferrero Rochers, butter in a food processor and whiz until you have a fine wet crumb mixture.

Press crumbs into the base and ⅔ up the side of spring form tin, pop in fridge.

Whip cream in a bowl with electric mixer until thick and just peaking

Add mascarpone cheese and Nutella to cream, fold through until well combined.

Pour mixture over prepared biscuit base.

Decorate top of cheesecake with remaining 8 Ferrero Rocher chocolates.

Cover with foil and place back in the fridge for at least 6 hours, overnight is better.

Note: As I said above if you want to enjoy this little treasure a whole lot quicker, serve it up in individual glasses, if you're not worried about the firmness you can eat them straight away! (you've got to have options)

For the full cake cut when ready to serve (this will keep your slices looking pretty). Enjoy with a scoop of vanilla ice cream.

Cheesecake/s will keep in the fridge for up to 4 days.