Cheesecake
You will need:

• 225g cream cheese
• 113g butter
• 113g icing sugar
• 1 tsp of vanilla essence
• 1 tsp of lemon juice
• 330g Leo Coco White hazelnut spread
  

1. Soften butter and bring cream cheese to room temp.
2. Add all wet ingredients (butter, cream cheese, vanilla essence, lemon juice)
3. Mix on a medium to high speed until whipped
4. Add white hazelnut spread, icing sugar and mix until texture is creamy and whipped
   NOTE: if mixture is too runny pop in fridge to harden up before applying.
5. Place cheesecake layer on top of cookie dough base in tray.
6. For an aesthetic brownie / blondie place cookie dough and cheesecake in freezer for 15 minutes before applying top layer this will allow layers to set before pouring brownie on top.