– 2 ½ cups Oreo crumbs about 2 rolls of regular Oreo – 4 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – 2 tablespoon Unsweetened cocoa powder I used dutch proce – 1 cup Nutella – ½ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 4 Large eggs room temperature – ½ cup Nutella melted for decoration – Ferrero Rocher chopped for decoration
Preheat oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray. Bottom-line with a 9-inch parchment circle. Spray again.The food processor makes crisp Oreo crumbs. Put crumbs and melted butter in a small basin. Fork-mix.
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Put crumbs in pan. Press crust halfway up pan sides with hands. Compact the crust with the measuring cup bottom.Bake 12 minutes.
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High-speed mix cream cheese, sugar, chocolate powder, and Nutella for 2 minutes. Scrape basin with rubber spatula.Add heavy cream and vanilla. Mix medium-speed until smooth. Stir eggs slowly until combined.
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Start the bath. Use one of these water bath procedures. A big roasting pan and hot boiling water are used in both ways.Pour cheesecake batter over crust.
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Bake 70-80 minutes. Bake until the sides are firm but the center jiggles.After turning off the oven, open the door and let it cool for 30 minutes. Remove the cheesecake from the water bath and cool on a rack.
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Chill the pan overnight or 6 hours wrapped in foil. Unwrap Ferrero Rocher and freeze in a basin for 15 minutes.After chilling, remove the cheesecake pan and parchment paper.
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In a microwave-safe bowl, heat Nutella for 30 seconds.Cover cheesecake with Nutella. Use an offset spatula. Top cheesecake with chopped Ferrero Rocher.
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