Ingredients

· 2 cups Oreo crumbs (leave filling in Oreos)

· 4 tablespoons butter, melted

For the Filling

· 678 g cream cheese

· ½ cup sugar

· 1 teaspoon vanilla extract

· 470 g Nutella

· 3 tablespoons cocoa powder

· 225 g cool whip (or homemade whipped cream)

For Nutella Ganache

· ½ cup Nutella

· 60 ml heavy cream

· 6 Ferrero Rocher, chopped

Method

Combine the Oreo crumbs with melted butter. Press crumbs into the bottom and halfway up the sides of a nine-inch spring form pan. Set in the refrigerator to firm. Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined. Gently stir in the cool whip (or the homemade whipped cream). Pour filling into the crust and smooth the top. Refrigerate for about six hours or until firm. Remove the cheesecake from spring form pan and place on the cake plate. To make the ganache, place the Nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the Nutella. Whisk until smooth. Let the ganache to cool slightly and thicken before pouring over the cheesecake. Sprinkle chopped Ferrero Rocher over the top of the cheesecake. Refrigerate until serving.