Ferrero Rocher Nutella chocolate cheese cake

First grind biscuits with rolling pin or grinder..add melted butter and mix it well and make it a crumble like mixture..pour this mixture in to grease 6-7" spring pan.. keep it in fridge to set.

Melt chocolate with double boiler method or warm heavy cream and pour it on chopped chocolate and let it rest for 10-15 seconds and mix well.till mixture is shiny..keep this ganache aside..beat chilled whipping cream till it reach it's soft peak..soften cream cheese and beat it till fluffy .soften nuttella by microwave it for 15 seconds..let it cool bit.

Now mix chocolate ganache whipping cream and cream cheese and nuttella mix gently with cut and fold method so that our mousse becomes light and fluffy..now take out spring pan from fridge and pour this mixture over biscuit layer..tap the pan 2-3 times gently so no air bubbles remain. Wrap it with cling wrap and keep it in fridge for at least 6 hours or overnight.

For top layer- chocolate ganache: Melt chocolate with double boiler method or heat cream in microwave safe bowl, pour warm cream over chopped chocolate and let it rest for 10 seconds. Mix it well till no lumps and shiny. Let it cool and pour it over on set mousse. Keep it in fridge for another 20 minutes till ganache set.

Now garnish it with roasted walnuts or hazelnuts..I used walnuts..and Rocher ferrero chocolate.. enjoy..