Ingredients
- 2 cups Oreo crumbs
- 1/2 stick unsalted butter, mented
- 16 oz cream cheese, at room temperature
- 2 eggs, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup + 1 tablespoon heavy cream
- 1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
- 1/3 cup Nutella
Directions
- Preheat oven to 325F. Grease an 8X8 backing dish and line with parchment paper.
- In a food processor, pulse Oreos until they are crumbs. Add melted butter and pulse until moistened.
- Press Oreo mixture evenly into bottom of baking dish.
- Bake until set. About 12 minutes. Set aside to cool.
- Clean food processor and add cream cheese, eggs, sugar, 1/4 cup heavy cream and vanilla. Pulse until smooth.
- Put 2/3 of the cream cheese mixture in a bowl and set aside.
- Add Nutella and 1 tablespoon of heavy cream to remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
- To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust.
- Pour the Nutella cheesecake mixture on top of the plain cheesecake layer and spread evenly.
- Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.
- Remove from oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.
- When ready to serve, lift the bars out of the pan by lifting up on the parchment paper.
- Cut into 16 squares and serve.
