Now this is what life is all about...
Preheat the oven to 150°C. Line a well-greased 23 cm loose bottomed cake tin with baking paper.
Combine the crushed Oreo biscuits and melted First Choice Butter to make the crust. Press the mixture into the bottom and up the sides of the prepared cake tin. Bake for 8 minutes, remove from the oven and cool. Reduce the oven temperature to 130°C.
Meanwhile make the filling by beating the cream cheese, castor sugar, flour and Nutella on low speed to combine. If using a mixer use the paddle attachment. Try not to whip in any air.
Add the eggs one at a time and beat on low speed until incorporated. Spoon the filling into the cooled crust.
Cover the cake tin with foil around the bottom and sides. Use wide foil to avoid getting a seam in the foil (it must be completely sealed from water) and - place the cake tin inside another larger pan. Fill the outside pan with enough hot water to go about halfway up the sides of the cake tin. (TIP – MAKE SURE NO WATER CAN GET TO THE CAKE TIN)
Bake for 1 hour and 30 minutes. Open the oven door a little and cool for about 1 hour before removing the cheesecake from the oven and water bath. Top with two-thirds of the Nutella filling and place in the fridge overnight.
To make the filling: Combine all the ingredients and place in the microwave for 15-20 seconds at a time, stirring well each time, until the mixture is melted and smooth.
Cool for about 5 minutes.
To make the whipped cream topping: whip together all the ingredients until stiff and place into a piping bag with a star nozzle.
Remove the cheesecake from the cake tin and place on a serving plate.
Pipe the whipped cream around the outer edge of the cheesecake, drizzle with the leftover Nutella topping and garnish with the Ferrero Rocher chocolates.