Equipment

• 6-inch removable bottom pan
• Parchment paper
• Large mixing bowl
• Silicone spatula
• Food processor or resealable plastic bag and rolling pin
• Hand mixer
• Digital Scale

Ingredients

FOR CRUST

• 160 g Oreo cookies
• 25 g salted butter melted (melted)

FOR NUTELLA CHEESECAKE MOUSSE 

• 218 g cream cheese 
• 119 g mascarpone 
• 30 g brown sugar 
• 142 g nutella
• 205 g heavy whipping cream 

FOR CHOCOLATE GANACHE 

• 70 g semi-sweet chocolate 
• 40 g nutella 
• 35 g heavy whipping cream

Preparation

FOR CRUST 

1. Crush the Oreo cookies: If you have a food processor, place the Oreo cookies in the processor and pulse until they are finely ground. If you don’t have a food processor, you can place the cookies in a resealable plastic bag and crush them using a rolling pin until they become fine crumbs.
2. In a mixing bowl, combine the crushed Oreo cookies and melted butter. Mix well until all the crumbs are evenly coated with butter.
3. Press the mixture into the pan: Take your 6-inch removable bottom pan and transfer the Oreo mixture into it. Use your fingers or the back of a spoon to press the mixture firmly and evenly onto the bottom of the pan. Make sure the crust is compacted and reaches the edges.
4. Place the pan with the Oreo crust in the refrigerator for about 15-30 minutes to allow it to firm up.

FOR NUTELLA CHEESECAKE MOUSSE 

1. In a large mixing bowl, beat the cream cheese, mascarpone and brown sugar until smooth and creamy. Add Nutella and continue beating until well combined and fluffy.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella mixture until fully incorporated.
3. Take the crust out of the refrigerator and pour the Nutella filling over the crust. Smooth the top with a spatula. Return the cheesecake to the refrigerator and let it set for at least 4 hours, or preferably overnight.

FOR CHOCOLATE GANACHE

1. In a microwave-safe bowl, combine heavy whipping cream, semi-sweet chocolate, and Nutella.
2. Place the bowl in the microwave and heat it on high for 15 seconds.
3. Carefully remove the bowl from the microwave and give the mixture a stir.
4. Place the bowl back in the microwave for another 15 seconds.
5. Once again, remove the bowl from the microwave and stir until all the chocolate is melted and well combined.
6. Take your chilled cheesecake and pour the melted chocolate mixture over it.
7. Return the cheesecake to the fridge and let it chill for an additional 30 minutes. Enjoy!