It's frozen cheesecake covered in chocolate. What could be better?
85g unsalted butter, melted700g full-fat cream cheese, at room temperatureFor the shell:Step 1
Lightly grease your 23 x 33cm baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
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