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    Nutella Cheesecake

    INGREDIENTS:

    Crust:

    250 g (about 30 oreo cookies),

    cream removed

    6 tbsp (80 g) unsalted butter,

    melted Cream Cheese

    Filling:

    3 5 oz (1 kg) cream cheese, room temp.

    3/4 cup (175g) heavy cream + 2 tbsp, cold

    2/3 cup (100g) Nutella

    1 cup (200g) sugar

    1 tbsp cornstarch

    2 tsp vanilla extract

    4 eggs, room temperature

    Nutella Topping:

    2/3 cup (100g) Nutella

    1/3 cup (80g) heavy cream

     

    DIRECTIONS: 

    Prepare the crust. Preheat oven to 350 F (180C).

    Remove the cream between oreo cookies and crush them using a

    food processor.

    Melt butter and pour over the crushed cookies.

    Process until evenly moistened.

    Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base).

    Bake for 13-15 minutes.

    Set aside to cool completely.

    Reduce oven temperature to 300 F (150C).

    Prepare the cream cheese filling.

    In a bowl combine the Sugar with cornstarch.

    In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes possible creating the 2 layers effect.)

    Gradually add the sugar mixture and mix until creamy and smooth.

    Add vanilla extract and mix again until well combined.

    Add eggs one at a time until each egg is incorporated.

    Reserve about 1/3 of cream cheese mixture in a separate bowl.

    Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated

    Pour the white cream cheese mixture over the prepared crust.

    Carefully add Nutella mixture on top and use a rubber spatula to spread evenly.

    Bake for 45-55 minutes on 300F (150C).

    Turn off the heat and leave it another hour in the oven.

    Remove and run a sharp knife completely around the inside edge of the pan.

    Let it cool completely at room temperature.

    Prepare the Nutella topping.

    Bring cream to a boil and pour over the Nutella.

    Mix well and spread evenly over the cheesecake.

    Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.