Prepare the Biscuit Base:

1. Line your square baking tin with non-stick baking paper, leaving some overhang on the sides for easy removal later.
2. Crush digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
3. In a medium bowl, thoroughly combine the biscuit crumbs with melted butter until every crumb is moistened. The texture should resemble wet sand that holds together when pressed.
4. Transfer the mixture to your prepared tin and press firmly to create an even, compact base. (Using the flat bottom of a glass helps achieve a smooth surface.)
5. Refrigerate while preparing the filling.

Create the Cheesecake Filling:

1. In a large mixing bowl, beat room-temperature cream cheese and sifted confectioners’ sugar until completely smooth and free of lumps. An electric mixer produces the best results here.
2. Melt the Kinder chocolate in a microwave-safe bowl using 20-second intervals, stirring between each, until just melted and smooth. Allow to cool slightly – it should remain fluid but not be hot to the touch.
3. Gradually fold the melted Kinder chocolate into the cream cheese mixture, combining thoroughly until you achieve a uniform light brown color with no streaks.

 Assemble the Cheesecake Layer:

1. Remove the tin from the refrigerator and evenly spread the cheesecake filling over the chilled biscuit base.
2. Use a spatula to smooth the surface, working from the center outward and paying special attention to creating a level surface at the edges.
3. Return to the refrigerator while preparing the ganache.

Craft the Kinder Ganache:

1. Place the chopped Kinder chocolate in a heat-safe bowl.
2. Pour the heavy cream over the chocolate.
3. Heat in the microwave using 30-second intervals at medium power (approximately 500W) until the cream is hot but not boiling and the chocolate has begun to melt.
4. Allow the mixture to sit undisturbed for 2 minutes before stirring.
5. Stir slowly and gently (important for avoiding air bubbles) until completely smooth and glossy.
6. Allow the ganache to cool slightly while remaining pourable – it should be warm but not hot enough to melt the cheesecake layer.

Final Assembly and Setting:

1. Remove the cheesecake from the refrigerator and carefully pour the ganache over the filling layer.
2. Use a spatula to guide the ganache to cover the entire surface.
3. If using Kinder Bueno pieces, arrange them in a decorative pattern on top while the ganache is still soft. (A 3×3 grid works well for 9 equal portions.)
4. Refrigerate for a minimum of 3 hours, though overnight chilling (8-12 hours) produces the best texture and flavor development.

Serving:

1. When ready to serve, lift the cheesecake from the tin using the overhanging parchment paper.
2. For clean slices, dip a sharp knife in hot water, wipe dry, and slice. Clean the knife between cuts.
3. For 16 squares, cut into a 4×4 grid. For larger portions, cut into a 3×3 grid.