Nutella Cheesecake Pots

Makes approx 6-8 pots*, depending on siz Base: 150g Dry Gluten Free Cookies, such as graham crackers 50-60g butter, cubed Cheesecake: 390g cream cheese, at room temperature 50g light brown sugar 90g Nutella 40g gluten free chocolate chips In a food processor whiz the cookies and butter until crumbs are formed. Scoop spoonfuls into base of pots, press down lightly. You want the crumb lightly compressed, but not as much as a regular cheesecake. Make sure you clean your food processor before making the cheesecake or you'll have crunchy cheesecake! For the cheesecake whiz together the cream cheese, sugar and nutella until smooth. Stop procesor and check taste, you may add more nutella if you desire. Add the choc chips and whiz on high for a minute or two until the chocolate chips are chopped into fine pieces. Divide cheesecake between the pots. Cover and refrigerate for 6hours, or until set. Remove from fridge approx 20minutes before serving so that they aren't fridge cold. Source: http://www.glutenfreescallywag.com/