Recipe Details
- 250 G Oreo cookies (about 2 packages) cream removed
- 6 T unsalted butter, melted
- 35 oz Cream Cheese (room temperature)
- ¾ C heavy cream
- 1 cup sugar
- 1 T cornstarch
- 2 t vanilla
- 4 eggs (room temperature)
- 2/3 C Nutella
- 2 T heavy cream
250 G Oreo cookies (about 2 packages) cream removed.
Blend in a food processor to fine.
Add 6 T unsalted butter, melted.
Blend again.
Pour into a 10” springform pan and press into a crust.
Bake in preheated 350° oven for 13-15 minutes.
35 oz Cream Cheese (room temperature)
¾ C heavy cream
Whip together. While still whipping add:
1 cup sugar
1 T cornstarch
2 t vanilla
4 eggs (room temperature)
Whip all together.
Reserve about 2/3 of cream cheese mixture.
To the rest of the 1/3 cream cheese mixture add:
2/3 C Nutella
2 T heavy cream
Whip.
Pour in reserved 2/3 cream cheese mixture.
Smooth flat.
Pour in nutella cream cheese mixture.
Smooth flat.
Bake in 300° oven for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
Remove and let it cool completely at room temperature.
Nutella Frosting:
Put 1/3 C heavy cream in a small pan and warm on unit.
Pour over 2/3 C Nutella.
Blend together with spatula.
Take springform pan off cake.
Pour nutella frosting on top of cake.
Sprinkle with chopped nuts around the edges. (optional)
Cover and refrigerate overnight.