INGREDIENTS: (24 cm) for the base: 100 g puffed rice; 150 milk chocolate; 50 ml fresh whipping cream; for the cream: 250 gr mascarpone; 400 gr philadelphia; 70 gr sugar; 100 ml fresh whipping cream; 9 gr jelly in sheets; 50 gr white chocolate; 6 kinder cereals; for decoration: 250 gr Nutkao (cream of milk and hazelnuts) 100 ml fresh whipping cream; 4 kinder cereals;

METHOD:

in a saucepan, lightly heat the cream and, in the meantime, chop the chocolate;
pour the chopped chocolate into the hot cream and stir until completely melted;
in a bowl, mix the melted chocolate with the puffed rice;
place a 24 cm adjustable circle on a serving dish and pour the mixture of puffed-chocolate rice inside. Level well with the back of a spoon and store in the fridge;
Meanwhile, prepare the cream: with the help of an electric mixer, in a bowl whisk the mascarpone with the sugar and the Philadelphia ... until you get a homogeneous mixture;
melt white chocolate in a bain-marie;
put the gelatine in cold water for about 10 minutes. Meanwhile, incorporate the melted white chocolate cream cheese, then add the Kinder Cereal into small pieces and mix well;
heat the cream and dissolve the well-wrung isinglass inside; mix until it is completely melted ... then add it to the cream;
take the base from the fridge: pour the cream over the base and level well with the back of a spoon creating concentric circles starting from the center, so that the cream spread evenly. Store again in the fridge;
lightly scale the cream ... and dissolve the Nutkao inside, then mix well until completely melted and let cool for a few minutes;
pick up the cake from the fridge: pour over the Nutkao cream and level well;
you decorate to taste with 4 cereals Kinder and store in the fridge for a few hours;
after the time, take the cake from the fridge and gently remove the circle;

now you're cheesecake is ready to be eaten! :) hope u'll understand