Nutella. Cheesecake. Two of my favourite things, together… this is an adjustment to my Peanutbutter Toblerone Cheesecake recipe and its one I will definitely be making again!
1-1/4 cups choc biscuit or oreo crumbs
1/4 cup butter, melted
2 pkg. (250 g each) Philadelphia Cream Cheese, softened
2 cups Nutella, divided
1 cup sugar
1-1/2 cups whipped cream, divided
Toasted hazelnuts for decoration (optional)
Mix crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
Beat cream cheese, 1 cup of Nutella and sugar with mixer until well blended. Whisk in 1 cup whipped cream. Spoon over crust. Refrigerate for 3 hours.
Microwave the remaining whipping cream until warm and then stir in the remaining cup of Nutella until smooth. Cool slightly. Pour over cheesecake. Refrigerate until firm. Top with toasted hazelnuts if you choose. When ready to serve, run knife around rim of pan to loosen cake; remove rim.