Directions
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Base: Start your cheesecake by grinding the Oreo cookies into a fine powder using a food processor. Combine this crumbly mixture with the melted butter and press it firmly into the bottom of a springform pan (22–24 cm). Bake the crust in a preheated oven at 180°C for 10 minutes, then let it cool while you prepare the filling.
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Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until the mixture is smooth and creamy. Gradually add the Nutella and blend until well combined. Beat in the eggs one at a time so they incorporate smoothly. Afterward, add the vanilla extract, heavy cream, and flour, mixing on low speed until everything is just combined. Pour this tremendous filling over the cooled Oreo crust.
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Baking: It’s time to bake your cheesecake! Place your springform pan in the oven set to 160°C and allow it to bake for 55–60 minutes. Once it’s done, turn off the oven, slightly crack open the door, and let your cheesecake rest for about an hour inside the warm oven. This will help prevent cracking. After this, refrigerate it for at least 4 hours, though overnight is best for optimal texture.
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Nutella Ganache: To make the ganache, heat the 200 ml of heavy cream in a small saucepan until it reaches a boiling point. Remove it from the heat and stir in the additional Nutella and the dark chocolate until it’s entirely melted and combined. Let this cool before pouring it over the chilled cheesecake.
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Topping: For the finishing touches, whip the heavy cream with the optional milk and cocoa powder until it forms soft peaks. Use a piping bag to decorate the top of your cheesecake artfully. For an extra touch, you can drizzle more Nutella, sprinkle chopped nuts, or add chocolate chips around the edges before serving.
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