To make the Crust:

Process the biscuits and sugar in a food processor until the mixture resembles fine breadcrumbs. Add the melted butter and mix until well blended. Spoon the mixture into a Le Creuset 24cm TNS Bakeware Springform Cake Tin. Press out evenly on the bottom and half way up the sides using the back of a spoon. Cover with cling film and refrigerate for 30 minutes. Preheat the oven to 120°C.

To make the Filling:

Place the cream cheese, caster sugar and flour in the bowl of an electric mixer. Beat for 2 minutes. Scrape the sides with a silicone spatula. Add the eggs one by one, beating thoroughly after each addition. Add the cream and beat for 5 minutes. Then, add the vanilla essence and mix well. Pour the mixture into the lined cake tin. Spoon the Nutella into a piping bag and pipe a swirl on top of the filling. Place the cake tin onto a baking tray and into the oven for 2 hours. Turn the oven off and allow to cool before removing. Cover with cling film and place in the fridge overnight.

To make the Nutella Truffles:

Blitz the biscuits in a food processor until a fine crumb. Add the Nutella and blend well. Place the cocoa powder in a bowl. Use a 5ml measuring spoon to spoon the blended mixture into the palm of your hand. Roll into a ball and then roll into the cocoa powder. Place on a tray lined with baking paper and repeat with the rest of mixture. Leave to set in the fridge until hard.

To assemble:

Carefully remove the cake from the tin. Pipe the remaining Nutella on top of the cheesecake and decorate with truffles.