Serves 12

For the crust:
22 Oreo cookies
60g butter, softened
3 tbsp Nutella
For the filling:
80g dark chocolate
280g Nutella
500g soft cream cheese
To decorate:
4 Oreo cookies, crushed

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1.  For the crust, place all the ingredients into a food processor and pulse until the mixture looks like damp sand. Press the mixture evenly on the bottom and up the sides of a 20cm spring-form cake tin and set aside.
2. To make the filling, place half of the Nutella into a bowl along with the chocolate. Melt in the microwave for around one minute, stopping to check and stir every 20 seconds until the chocolate has melted completely.
3. Add the remaining Nutella and cream cheese and beat everything together continuously until the mixture is the consistency of chocolate mousse.
4. Scrape the mixture into the Oreo crust and use a spatula to spread it out evenly. Top with the crushed Oreos.
5. Cover the cheesecake with cling film and refrigerate for a minimum of four hours, or overnight.

Per serving: 469kcals, 33g fat (21.9g saturated), 38g carbs, 27.4g sugars, 6.4g protein, 2.4g fibre, 0.274g sodium

Just €0.75/£0.53 per serving!