Break the digestives into the bowl of a processor, add butter and 30ml of nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture

Tip into a 23cm round springform and press into the base using either your hand or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and icing sugar until smooth and then add the remaining nutella to the mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the nutella mixture over the base. Scatter the remaining 75g of hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight.