Ingredients
Method
Crust:
- Mix your oreo crumbs with your melted butter. Add the crumbs to your prepared springform pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.
- Fill a deep baking dish with water and carefully place it on the bottom rack of your oven.
Cheesecake:
- Reduce your temperature to 325 degrees F. Using a stand mixer with a paddle attachment, beat your cream cheese, sugar, heavy cream, sour cream, vanilla, and salt until smooth. Scrape down the sides of your bowl. Add in your eggs one at a time, mixing until the egg is just combined. Fold in your chopped ferrero rocher's.
- Bake at 325 degrees F for 75 minutes. Turn off the oven and slightly crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Allow your cheesecake to cool to room temperature and then place in your fridge for at least 4 hours. Prepare your topping once your cheesecake is ready.
Topping:
- Place your nutella and cream in a microwave save dish. Microwave for 30 seconds, remove from the microwave and mix, repeat the process until everything is dissolved and well combined.
- Drizzle melted Nutella on top of cheesecake followed by chopped chocolate. Slice and enjoy!