Yield: one 9 inch cake
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To make the crust:
- In a food processor, process the cookies until they are very fine crumbs. About 45 seconds.
- In a bowl, add the melted butter to the crumbs and form a paste. Press into a 9 inch springform pan making sure the crumbs are even all around the edges. You may also use the bottom of a glass to flatten it out.
- Place the pan in the refrigerator while you prepare the filling.
To make the filling:
- In a large mixing bowl, add the cream and beat using an electric mixer on night speed until stiff peaks form. Set aside.
- In another mixing bowl, combine the cream cheese, Nutella and confectioners sugar. Beat using an electric mixer until smooth.
- Fold the whipped cream into the Nutella and cream cheese mixture until smooth.
- Pour the filling into the chilled cake pan and smooth the top. Place the cheesecake in the fridge until set, about 4 hours or overnight.
- To release, run a knife around the cheesecake and open the spring. Decorate with melted Nutella and crushed cookies as desired. Serve chilled