Biscuits (250g)
75g unsalted softened butter
400g hazelnut butter
500g room temperature cream cheese
Hazelnuts (25g)
60 grams of sugar

Preparation

Chop the biscuits in a mixing dish, then add the soft butter and combine. Mix in the hazelnuts until the mixture resembles sand.
Fill a 23 cm diameter springform mold halfway with the ingredients and compress it down tightly with your hands or the back of a spoon. Put it in the fridge.
Beat the cheese and icing sugar together, then add the spread and beat until the mixture is uniform.
Remove the mold from the refrigerator and pour the mixture into the biscuit foundation. Using a spatula, level the surface.

Refrigerate for at least 4 hours, preferably overnight.