Melt a ½ tub of nutella spread, then pour into your lined square baking pan (18x18cm square tin) and leave in the freezer.

Preheat your oven to 180°C (350°F) and line (18x18cm) square baking pan with parchment paper.

In a heatproof bowl, melt the dark chocolate either in the microwave or over a pot of simmering water.

Stir in the melted butter until smooth.

Add caster sugar to the chocolate-butter mixture and mix well.

Beat in the eggs, one at a time, until fully incorporated.

Gently fold in the plain flour until you have a smooth and thick brownie batter.

In a separate bowl, beat the cream cheese until smooth and creamy.

Add the caster sugar and double cream to the cream cheese, and continue beating until everything is well combined and the mixture is smooth.

Pour ½ of the brownie batter into the lined baking pan.

Add your frozen nutella layer then the other half of the brownie batter.

Add your ferrero rocher chocolates tightly next to each other ensuring to push down so they stay in place.

Pour the cheesecake mixture over the chocolate layer, spreading it out evenly.

Finish by drizzling some nutella spread over the cheesecake layer and use a toothpick or a knife to gently swirl the layers together then sprinkling some crushed lotus biscuits on top.

Bake the Ferrero Rocher Cheesecake Brownies in the preheated oven for approximately 35 minutes.

Let the brownies cool completely overnight in a fridge.

Lift the brownies from the pan using the parchment paper, then cut into squares.