Ingredients
Method
- Flip the base of an 8-inch springform pan upside down and line it with baking paper.
- Blitz the Oreo cookies in a food processor until they become fine crumbs.
- Add melted butter to the crumbs and pulse until combined.
- Press the crumb mixture firmly into the base of the prepared pan.
- Sprinkle gelatine over water in a small bowl and let bloom for 5 minutes.
- Microwave the bloomed gelatine for 15 seconds until liquid, then let cool for 5 minutes.
- Beat the softened cream cheese, 1 cup Nutella, and icing sugar until smooth.
- Add the cooled gelatine liquid to the cream cheese mixture and beat for 30 seconds.
- Whip 1 cup of heavy cream in a separate bowl until stiff peaks form.
- Fold the whipped cream gently into the Nutella mixture in three batches.
- Pour the filling over the crust and refrigerate for at least 1 hour.
- Combine the remaining heavy cream, Nutella spread, and chocolate chips in a heatproof bowl.
- Microwave the ganache ingredients in 30-second bursts until completely smooth.
- Pour the slightly cooled ganache over the chilled cheesecake layer.
- Refrigerate the entire dessert for at least 3 hours to set completely.
- Pipe dollops of whipping cream around the edges and sprinkle with toasted hazelnuts.
- Drizzle the top with warm Nutella just before slicing and serving.
Notes
Dip a sharp knife into hot water and wipe it dry between slices for perfectly clean cuts. Store leftover slices in an airtight container in the refrigerator for up to five days.