Ingredients
Method
For the crust:
- Crush the cookies in a blender or food processor for about 30 seconds, until you get a fine crumb, then transfer to a large bowl.
- Add the butter and mix with your hands or a spoon until you get a sandy texture that holds together slightly when pressed.
- Press the mixture into a 8-inch (20 cm) round pie or springform pan, using your hands, the back of a spoon, or the bottom of a glass until you form a firm base. Refrigerate while you prepare the filling.
For the cheesecake:
- In a large bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer or a hand whisk for 3–4 minutes, until smooth and slightly fluffy.
- Add the heavy cream and continue beating for 1–2 more minutes, just until the mixture becomes thicker and creamier. Avoid overmixing, as the cream could split. Finally, add the chopped Kinder Bueno and mix until fully incorporated.
- Pour the mixture over the cookie crust and spread it evenly using a silicone spatula or a spoon, making sure the surface is smooth. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
For the topping:
- In a large microwave-safe bowl, combine the Kinder Maxi chocolate, semi-sweet chocolate, and heavy cream. Melt in 30-second intervals, stirring with a spoon after each interval. Repeat until fully melted and a smooth, pourable ganache forms.
- Pour the topping over the cheesecake and spread it evenly with a spoon, making sure to cover the entire surface. Decorate with pieces of Kinder Bueno around the edges and, if desired, add strawberries for garnish.