Ingredients
For the cookie base:
300 g of powdered cookies
75 g of Butter
For the cheese and chocolate filling:
750 g of cream cheese
150 g of Glass Sugar
1 1/2 tbsp vanilla extract
280 g melted milk chocolate or Kinder Chocolate
60 ml of hot cream
7 g of gelatin powder,
250 g of whipped cream
18 Kinder Bueno bars, chopped
For decoration:
50 g of melted chocolate
150 g of cream
2 tablespoons of glass sugar
2 Kinder Bueno bars, chopped
Chocolate Sprinkles

For the base:
1-COVER the bottom of a removable mold with kitchen paper and the edges with an acetate sheet.

2-MIX the pulverized cookies with the butter in a container.

3-COVER the bottom of the mold with the mixture and flatten with a spoon. Reserve in the refrigerator.

For the filling:
1-BEAT the cheese, icing sugar and vanilla extract, and then place the gelatin in cold water, when it is ready add the hot cream and mix.

2-ADD the melted milk chocolate, mix carefully with a spatula. Add the gelatinous cream while whisking carefully.

3-INCORPORATE the whipped cream in an enveloping manner and add the chopped Kinder Bueno bars.

4-COVER the cookie base with the filling, tap the mold against the table a couple of times to remove any air bubbles and have a perfect finish.

5-COVER with plastic wrap and refrigerate for at least eight hours.

To decorate:
1-UNMOLD the cheesecake carefully, remove the acetate and smooth the edges with a spatula. Drizzle the entire surface with melted chocolate.

2-PUT the cream with icing sugar into a pastry bag and decorate with spirals or to taste.

3-DECORATE with kinder chocolate pieces and decorate the cake with sprinkles.