Ferrero Rocher Ice Cream Cheese Cake

Ingredients :
Digestive biscuits 400gm
Unsalted butter 140gm
Philedelphia cream cheese 800gm
Icing / castor sugar 1 cup
Vanilla essence 2 tsp
Vanilla Ice cream 1 ltr
Ferrero Rocher chocolates 10 to 15 pieces cut in small pieces
Ferrero Rocher chocolates 10 to 15 pieces full for decor

Method:

1) Crush 400 gm digestive biscuits to a fine powder and add 140gram of melted butter and mix nicely.
2) take 9" springform pan and keep butter / wax paper on a layer in bottom & then put digestive  biscuits  mixture and tap it nicely and level evenly with help of spoon and keep in freezer for abt 30 minutes to 1 hour.
3) now take Philedelphia cream cheese in a bowl but make sure cheese is at  room temperature.  Now blend the cheese for 10 minutes and then add sugar & vanilla essence and blend the same. Now add vanilla ice cream melted and blend nicely for about 10 minutes.
4) now take Ferrero Rocher cut pieces and add in the batter and mix well with help of spoon.
5) now take out springfoam pan from freezer after 1 hour and pour batter above the digestive layer and tap the pan nicely & cover with foil and keep in freezer for abt 2 to 3 hours till it is semi iced.
6) after 2 to 3 hours take out pan and decor the toping with chocolate sauce and Ferrero Rocher whole pieces and cover nicely with foil and cling film and keep in freezer for 5 to 6 hours so that Ice cream cheese cake is nicely foamed.
7) when ready for serving just remove 10 minutes before from freezer so that it is easy to cut and serve with some Chocolate Sauce....