Nutella Cheesecake in an Oreo Crust

It may be un-American of me, but I’m actually not crazy about  cheesecake. If someone gave me a fork and a free cheesecake, I probably wouldn’t finish a whole piece. I hate when it tastes even the slightest bit “cheesy.” I’d rather not know there’s any cream cheese in my dessert. But last night, I wanted to bathe myself in this damn cheesecake. How did I forget just how amazing Nutella is?! And why has no one ever served it to me as a cheesecake before?! This recipe will be made again in my house. Now, read this post, put down the laptop, and go to the store to purchase yourself some Nutella. Pronto.

Ingredients

Recipe adapted from My Baking Addiction

For the Crust

• 24 Oreo cookies, crushed into crumbs
• 5 tablespoons butter, melted

For the Filling

• 1 (8 ounce) package cream cheese, softened
• 2/3 cup Nutella
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) tub frozen whipped topping, thawed (I used low fat and obtained a fluffy, mousse-like cheesecake. Use regular whipped topping to obtain a thicker cheesecake.)

For the Garnish

• 2 oz. Reese’s peanut butter chips
• 1 Hershey’s milk chocolate bar

Directions

Put Oreo cookies in a large ziplock bag and crush with a rolling pin. I know a few weeks ago I told you not to pulverize your pretzels in your Chubby Hubby Truffles. Well now is actually an appropriate time to take your anger out on your food, so go ahead and pulverize those Oreos.  In a small mixing bowl, melt the butter. Add the Oreo crumbs to the butter and mix until all crumbs are moistened.  Press the mixture against the bottom and sides of your pie dish, obtaining a thin, even layer of crust. Use the back of a spoon to smooth it out.  Put your crust in the refrigerator for at least an hour before putting the filling into it.

In a medium size mixing bowl, mix Nutella and cream cheese with a hand mixer. Once mixed evenly, add vanilla extract and mix.

Use a spatula to fold in the whipped topping until the entire mixture is well blended.

Pipe or spoon the mixture into the Oreo crust.

Melt three pieces of chocolate from the Hershey’s bar and drizzle over the cheesecake. Repeat with the peanut butter chips.  (What’s the easiest way to melt-and-drizzle? This is.)

Use a vegetable peeler to creating shavings of the remaining chocolate from the Hershey’s bar. Sprinkle evenly over the cheesecake and refrigerate for at least 2 hours before serving.

Lastly, dig the hell in. And thank me later.