Crust Preparation: Start by crushing the biscuits into fine crumbs using a food processor. In a bowl, mix the crumbs with cooled melted butter until the texture resembles wet sand.

Pan Assembly: Transfer the crumb mixture to a cheesecake pan. Press firmly onto the bottom and slightly up the sides to create an even layer. Place the pan in the freezer while you prepare the filling.

Filling Base: In a large bowl, use a spatula to work room-temperature cream cheese until smooth. Blend in the Kinder or hazelnut white chocolate spread until fully incorporated.

Egg Incorporation: Add the eggs one at a time, mixing thoroughly after each addition to ensure a homogeneous mixture.

Cornstarch Mixture: In a separate bowl, whisk the cornstarch with half of the heavy whipping cream until completely smooth. Add this to the cheese mixture along with the remaining cream and granulated sugar. Mix just until combined and smooth.

Baking Instructions: Preheat your oven to 190°C (375°F). Once heated, bake the cheesecake for 30 minutes for a creamy interior or 45 minutes for a firmer, velvety texture.

Gradual Cooling: When the baking time is complete, turn off the oven and slightly open the door. Place a kitchen towel to keep it ajar, allowing the cheesecake to cool gently inside for one hour.

Final Chilling: After the gradual cooling, transfer the cheesecake to the refrigerator. Chill for at least 8 hours, though overnight is ideal for the best texture.

Decoration: Before serving, drizzle the top with melted Kinder spread. Press chopped hazelnuts along the sides and arrange Happy Hippos in the center as desired.

Serving: Slice and serve your beautifully decorated Happy Hippo cheesecake chilled. Enjoy this nostalgic treat with friends and family!