Nutella Cheesecake

Nutella Cheesecake

This is a variation on my regular chocolate cheesecake

I can't imagine trying to crush oreo cookies.  You would have to take the stuffing out first.

Anyways, you mix it with sugar and melted butter

Other stuff goes in the mixer

Oh it's so nice not having to do this by hand

Mix mix mix

More mixing and mixing

No secret ingredient here

Into the mixing bowl it goes

Gotta mix that stuff up

I think it's all mixed up

Into the spring pan it goes

Make sure to get it all

Make sure to spread it out

After it came out of the oven, it has to chill for a few hours

Ingredients 

10 oz graham crackers
5 tablespoons soft unsalted butter
1 x 13 oz jar nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup confectioners' sugar (sifted)

Directions

Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Comments and suggestions are ALWAYS welcome.