Nutella Cheesecake Mousse

• FOR THE CRUST:
• 1/2 pounds, 7/8 ounces, weight Chocolate-covered Digestive Biscuits (I Used Marks & Spencer's Milk Chocolate Digestives)
• 3 Tablespoons Nutella
• 1 Tablespoon Butter, Room Temperature
• FOR THE MOUSSE:
• 8 ounces, weight Cream Cheese, Room Temperature
• 1/3 cups Brown Sugar
• 3/4 cups To 1 Cup Nutella (depends On Your Generosity )
• 1 cup Heavy Cream, Cold

1. Grease an 8x8 inch pan very well with butter and set aside.
2. To make crust, blitz the chocolate biscuits in a food processor until they are reduced to crumbs. Add 3 tablespoons of Nutella and butter and process until well combined. Press into pan evenly.
3. To make the mousse, beat the cream cheese in a large bowl until light and fluffy. Add sugar, remaining Nutella and heavy cream and beat until fluffy, about 5 minutes.
4. Pour over the crust and cover with cling wrap. Refrigerate overnight, or at least 4 hours.
5. Scoop out and serve!
6. Note: For the biscuit crust, I used a pack of Marks & Spencer's chocolate digestive biscuits. Totally gorgeous but any kind of oaty biscuits will work well here.

us milk, nutella, butter, mousse, weight cream cheese, brown sugar, ube, heavy cream

Taken from tastykitchen.com/recipes/desserts/nutella-cheesecake-mousse/ (may not work)