Delicious Easter Cheesecakes with Glaze

Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a mixing bowl, crush the digestive biscuits into fine crumbs. You can do this using a food processor or placing them in a zip-lock bag and crushing them with a rolling pin.

Once the biscuits are crushed, pour in the melted butter and mix until it resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan.

In a large mixing bowl, combine cream cheese and powdered sugar. Beat them together until smooth and creamy. Make sure there are no lumps left in the mixture.

Gradually add the heavy cream and vanilla extract to the bowl. Continue to beat until the mixture becomes light and fluffy, which typically takes about 5 minutes. You want a thick consistency for your filling.

Divide the cheesecake filling into two separate bowls. In one bowl, fold in the caramelized hazelnuts until evenly mixed.

In the other bowl, add the melted chocolate and stir until fully combined. You can create a marbled effect by swirling the two mixtures together before pouring.

Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for about 45-50 minutes, or until the center is set but still slightly jiggles when you shake the pan.

Once baked, let the cheesecakes cool to room temperature, then refrigerate for at least four hours, preferably overnight.

To make the glaze, whisk together the icing sugar and water until smooth. If you want a colorful finish, add a few drops of food coloring to your glaze and mix until you achieve the desired hue.

Once the cheesecakes are set, carefully remove them from the springform pan. Drizzle the glaze over the top of each cheesecake.

Your delicious Easter cheesecakes are now ready to be served! Enjoy with family and friends, and don't forget to share your creations!