Start by preparing the cookie crust. You need 1 ½ cups of crushed (200 g) biscuits. You will get the cookie crumbs by blending cookies with a food processor or blender until very fine powder. Mix it with 7 ½ tbsp of unsalted melted butter, pour it into a 7.8-inch (20 cm) springform pan, and smooth it out. Refrigerate while you prepare the cheesecake filling.

Prepare the cheesecake filling. In a mixing bowl, add 2 cups + 2 tbsp (500 g) room temperature full-fat cream cheese, and work it with a spatula. Sift over ⅓ cup + 1 tbsp (50 g) powdered sugar and combine it. Add ½ cup (150 g) Kinder Bueno spread.

In a stand mixer bowl fitted with a whisk attachment, whip ¾ cup + 2 tbsp (200 g) heavy whipping cream until it reaches soft peaks. Add it to the cream cheese mixture and carefully fold it in with ¼ tsp (1.5 g) salt.

Divide the cheesecake batter into two equal parts. Add half of the mixture to the prepared crust and smooth it out. Add ⅓ cup (100 g) Kinder Bueno spread, making sure it doesn’t spill on the sides. Cover it with the remaining kinder cheesecake filling and smooth it out.

Refrigerate for 8 hours, best overnight.

To decorate, melt ½ cup + 1 ½ tbsp (175 g) Kinder Bueno spread and pour it over the cheesecake, tilt the pan around so it covers everything. Crush 1 wafer cookie and sprinkle it on the sides of the cheesecake. Cut 2 Kinder Bueno bars into 8 pieces and place them nicely on the sides.

Let the cheesecake sit in the fridge for at least 5 more minutes.