Break the digestives into a food processor, then add in butter and a 15ml tablespoon of Nutella. Blend them until it starts to clump. Then add in three tablespoons of hazelnuts and continue to pulse until sandy.
Press the crust into a 23cm round cake pan. Place in the fridge to chill.
Mix together cream cheese and icing sugar until it’s smooth. Add in the remaining nutella until it’s all combined.
Take the cake pan out of the fridge and pour the Nutella batter inside. Scatter the top with the remaining nuts, and put in the fridge overnight. Slice the next day, and enjoy.
