I’m again with new recipe of the cheese cakes with this cheesecake Nutella and Oreo, one of those great pies with biscuit base and filling.
Filling cream cheese:
1Prepare the crust. Preheat the oven to 350 ° F (180 ° C). Remove the cream between the Oreo cookies and crush them using a food processor. Melt the butter and pour over crushed cookies. Process until well moistened. Press the cookie mix with the back of the spoon into the bottom of a 10-inch (26 cm) hinged pan (with a removable base). Bake for 13-15 minutes. Allow to cool completely.
2Reduce oven temperature to 300F (150 ° C). Prepare the cream cheese topping. In a bowl, mix the sugar with the cornstarch. In a large bowl beat the cream cheese with 3/4 cup thick cream and mix well and the mixture looks fluffy like heavy whipped cream has a little. (This is very important, because this is what makes it possible to create the 2-layer effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add the vanilla extract and mix again to mix well. Add the eggs one at a time until each egg is incorporated.
3Place 1/3 of the cream cheese mixture in a separate bowl. Add 2 tablespoons of Nutella and the reserved cream to 1/3 of the cream cheese mixture and mix well until incorporated.
4Pour white cream cheese mixture over prepared crust. Add delicately Nutella mixture on top and use a rubber spatula to distribute evenly.
5Bake for 45-55 minutes on 300F (150 ° C). Turn off the heat and leave another hour in the oven.
6Remove and run a sharp knife completely around the inside edge of the pan. Allow to cool completely to room temperature.
7Prepare the Nutella paste. Bring the cream to a boil and pour over Nutella. Mix well and evenly distributed over the cheesecake. Cover and refrigerate overnight. Decorate with a few chopped hazelnuts before serving, if desired.