Choc Hazelnut Cheesecake with Nutella Crackle Top

Base

• 30g Bulk Nutrients Matrix+ in Choc Hazelnut
• 125g rolled oats
• 45ml sugar-free maple syrup
• 20g coconut oil, melted

Filling

• 60g Bulk Nutrients Matrix+ in Choc Hazelnut
• 500g creamed cottage cheese
• 300g non-fat plain Greek yoghurt
• 50g cocoa
• 20g sweetener
• splash of vanilla
• 20g gelatine powder

Top

• 40g Nutella
• 10g coconut oil 

1. Step 1: Food process the base ingredients and press into the base of a lightly sprayed medium springform cake tin. This mixture gets a little sticky, so you may want to wet your hands to do this!
2. Step 2: Clean your food processor, then process the cheesecake ingredients except for the gelatine until smooth.
3. Step 3: Place the gelatine powder in a small bowl with enough cold water to just cover. Mix with a fork to form a paste, then microwave for around 20 seconds to melt. Add to the filling mix and process again to mix.
4. Step 4: Pour the filling over the top of the base layer and refrigerate for a few hours until set.
5. Step 5: Once set, prepare the crackle layer by melting together the Nutella and coconut oil. Mix well, then drizzle over the top of the cheesecake. The cold cheesecake will set crackle layer. Remove from tin and cut into 8 to serve.