For the Oreo Crust:
1️⃣ Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2️⃣ Mix Crust: Combine Oreo cookie crumbs and melted butter in a bowl. Press the mixture into the bottom and up the sides of the springform pan.
3️⃣ Bake Crust: Bake for 8-10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water from the water bath from seeping in.
For the Nutella Filling:
1️⃣ Mix Batter: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth.
2️⃣ Add Nutella: Mix in Nutella and vanilla extract on low speed until combined.
3️⃣ Add Eggs: Add eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed.
4️⃣ Bake Cheesecake: Pour batter into the crust. Place the springform pan in a larger pan and add warm water halfway up the sides of the springform pan. Bake for 1 hour 30 minutes, until the center is set but still jiggly.
5️⃣ Cool Cheesecake: Turn off the oven and leave the door closed for 30 minutes. Crack the door open and cool for another 30 minutes. Refrigerate until firm, 5-6 hours or overnight.
For the Nutella Ganache:
1️⃣ Prepare Ganache: In a medium bowl, heat Nutella, chocolate chips, and heavy whipping cream in 15-20 second increments, stirring until melted and smooth. Let cool for 5-10 minutes.
2️⃣ Add Ganache: Pour half of the ganache over the cheesecake, spreading to the edges. Reserve the remaining ganache.
For the Chocolate Whipped Cream:
1️⃣ Whip Cream: In a large bowl, whip heavy cream, cocoa powder, powdered sugar, and vanilla extract on high speed until stiff peaks form.
2️⃣ Decorate Cheesecake: Pipe the whipped cream around the outer edge of the cheesecake. Drizzle with remaining ganache and top with Ferrero Rocher candies, if using.
3️⃣ Serve: Refrigerate until ready to serve. Enjoy within 3-4 days for best freshness.
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