Nutella Cheesecake
Ingredients:
- Oreo's, finely crushed (DO NOT use double stuffed Oreo's) - 12
- salted butter, melted - 1 1/2 T
- sugar - 6 T
- flour - 1 1/2 T
- full fat cream cheese, softened - 12 ounces
- eggs - 2 large
- whole milk - 1/4 cup
- sour cream - 1/4 cup
- vanilla extract - 1/2 t
- Nutella - 1/2 cup
- whipping cream - 1 cup
- powdered sugar - 3 T
Instructions:
In a bowl, mix together crushed Oreo's and butter. Place 1 T mixture into 12 paper lined muffin cups, press crumbs into a even layer. Bake in preheated 325 degree oven for 5 minutes. Remove and cool.
Prepare filling -- in a bowl whisk together sugar and flour, add cream cheese, whip just until smooth. Blend in eggs, add milk, sour cream and vanilla until just combined, add Nutella, mix until just combined. Tap bowl on counter top 25 - 30 times to release air bubbles. Pour mixture over each crust until muffin cups are almost full (about 1/4 cup of batter over each crust). Bake at 325 degrees for 20 -24 minutes, until center jiggles slightly. Remove, cool at room temperature for 30 minutes, cover and place in refrigerator for 3 hours.
Serve with whipped cream -- in a bowl, with electric hand mixer on high, whip heavy cream until soft peaks form. Add powdered sugar, whip until stiff peaks form. Store in refrigerator until ready to use.
Just before serving top cheesecakes with whipped cream, garnish with hazelnuts, chopped chocolate, chocolate curls, sprinkles, etc. Store in refrigerator in an airtight container.
