Layered Nutella Cheesecake

Submitted by dawn2701

"Best made a day in advance or early in the morning to allow cooling time. Using heavy cream instead of sour cream lends itself to a wonderful texture comparable to the cheesecake factory dishes. I found this recipe at homecookingadventure.com"

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Yields: 1 Cheesecake
• Serves: 16

ingredients

• 1 cup Oreo cookie crumbs (250 g)
• 6 tablespoons butter, melted
• 35 ounces cream cheese, room temperature (3 1/2 packages)
• 3⁄4 cup heavy cream
• 1 cup sugar
• 1 tablespoon cornstarch
• 2 teaspoons vanilla
• 4 eggs, room temperature
• 2⁄3 cup nutella
• 1⁄3 cup heavy cream
• 2⁄3 cup nutella
• 1 ounce chopped hazelnuts

directions

1. Preheat oven to 350 degrees F. Mix Oreo crumbs and melted butter, press into springform pan. Bake for 13-15 minutes, reduce oven to 300 degrees F, remove pan and cool.
2. Beat cream cheese with 3/4 cup heavy cream until well combined and somewhat whipped/fluffy. Add sugar and cornstarch and mix.
3. Add vanilla and fold in eggs one at a time (folding them into reduces bubbles and the chances of the cheesecake cracking while baking.
4. Pour cream cheese mixture into crust while keeping 1/3 of the entire mixture in the bowl.
5. Mix in 2/3 cup of Nutella and 2 Tbsp. heavy cream. Pour this on top of the cheesecake to create a layer, spreading carefully with a rubber spatula.
6. Bake (at 300 degrees) for 45-55 minutes. Turn off heat (do not open oven door) and let rest for 1 hour.
7. Remove from oven, run knife around inside edge of pan to loosen. Let cool completely to room temperature.
8. For nutella topping: bring 1/3 cup heavy cream to boil, remove from heat, mix in 2/3 cup Nutella, pour and spread over cheesecake.
9. Add 1 oz of chopped hazelnuts if desired, refrigerate overnight in fridge and serve.