Ingredients

For an 8 - 9 inch (20 - 22 cm) spring form pan

For the cheesecake base

85g ( 3 oz) Oreo cookies with the insides removed

30g (2½ tbsp) Melted butter

For the filling

600 g (22 oz) Philadelphia cream cheese

500 g (18 oz) Nutella

100 g (¾ cup) Powdered sugar

For the ganache glaze (optional)

200 g (7 oz) Dark chocolate - 50% cocoa

200 g (7 oz) Heavy cream

3 tbsp Glucose syrup

3 tbsp Butter

Pinch of salt

Method

For the cheesecake base

In a bowl, mix the crushed cookies with the melted butter, to form a
sand-like texture.

Spoon the mixture into your prepared spring form pan, lined with
parchment paper, and press it down.

Set aside while you make the cheesecake filling.

For the filling

In a bowl, add the cream cheese and the powdered sugar, and mix to
combine.

Add the softened room temperature (not hot) Nutella, and mix well to
combine.

This is a rich creamy cheesecake. For lighter mousse texture you can
fold in some whipped cream.

Transfer into your pan and smooth off the surface.

Cover well and refrigerate for at least 8 hours, or for best results over
night.

Serve with whipped cream,or if desired cover the cheesecake with a chocolate ganache glaze.