Place all the biscuits in a food processor bowl and blend until you get fine crumbs.

Pour the crumbs into a bowl, add the Kinder Bueno spread and melted butter, and mix until the texture resembles wet sand.

Pour the crust mixture into a springform pan. Press the crumbs firmly, bringing the crust up to the edges first, then pressing into the base. Place it in the freezer while you prepare the filling.

In a mixing bowl, work the room temperature cream cheese with a spatula until creamy.

Add the Nutella and mix carefully with a spatula until fully incorporated and the mixture has a smooth chocolate color.

In a clean, dry mixing bowl, whip the heavy cream and powdered sugar with an electric hand mixer until soft peaks form.

Gently fold the whipped cream into the Nutella cream cheese mixture, being careful not to overmix.

Pour the cheesecake filling over the crust in the springform pan and smooth out the top.

Refrigerate for at least 8 hours or overnight.

Melt Nutella in the microwave and pour it over the top of the cheesecake. Tilt the pan gently to evenly coat the surface.

Decorate the edges with pieces of Kinder Bueno.

Slice and serve.