Crust
- 12 oz (340g) oreo cookies
- 1 stick (110g) unsalted butter , melted
Filling
- 26 oz (750g) cream cheese , room temperature
- 7 oz (200g) whipping cream (35% fat) , cold
- 1/2 cup (140g) Nutella
- 2 tsp (10g) vanilla extract
- 1/2 cup (65g) powdered sugar
Instructions
- Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
- Press the mixture into the bottom and up the sides of a greased 8-inch (20 cm) springform pan using the back of a spoon and your fingers where necessary. Refrigerate until the filling is prepared.
Prepare the filling.
- In a mixing bowl place the cream cheese, powdered sugar and vanilla extract and mix until smooth.
- In another bowl mix the cream until soft peaks form. Gradually fold the whipped cream into cream cheese mixture.
- Divide the mixture in two. Fold Nutella in one half of the mixture.
- Place the mixtures into the prepared pan in two layers. Start with 3 large spoons of cream cheese mixture with space between them and then fill the gaps with 3 large spoons of Nutella mixture. Repeat for the second layer. Slam the springform pan on the countertop to spread the mixture. Use a knife to create swirls on top and bottom as well.
- Refrigerate for 6 hours or even overnight to set.
