Our tribute to Ferrero Rocher has a rich Nutella swirl and whole chocs on top.


  • 250g pkt Nice biscuits
  • 150g pkt hazelnuts, roasted, skins removed
  • 100g unsalted butter, melted
  • 2 x 250g pkts cream cheese, at room temperature
  • 300g ctn sour cream
  • 100g (1/2 cup) caster sugar
  • 90ml (1/3 cup) amaretto liqueur (optional)
  • 3 eggs
  • 320g (1 cup) Ferrero Nutella, warmed slightly
  • 8 plain wafers
  • Pinch of salt
  • Ferrero Rocher chocolates, to decorate


  1. Process the biscuits and 75g (1/2 cup) of the hazelnuts in a food processor until finely crushed. Add the butter and process until combined. Transfer to a 23cm (base measurement) springform pan. Press firmly over the base. Place in the fridge for 30 minutes to chill.
  2. Preheat oven to 160C. Process the cream cheese, sour cream, sugar and amaretto in a food processor until smooth. Add the eggs and process until well combined.
  3. Pour half the cream cheese mixture into the biscuit base. Spoon over the Nutella. Pour over remaining cream cheese mixture. Use a skewer to create a swirled effect. Bake for 1 hour 10 minutes or until set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Place in the fridge for 4 hours or overnight to chill.
  4. Process the wafers, salt and remaining hazelnuts in a food processor until coarsely chopped. Sprinkle over cheesecake. Decorate with Ferrero Rocher chocolates.