Ingredients
2-1/2 cups lightly crushed Oreo cookies (about 24 cookies)1/4 cup sugar1/4 cup butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1/2 cup sugar2 jars (26-1/2 ounces each) Nutella1 cup heavy whipping cream1 teaspoon salt4 large eggs, room temperature, lightly beaten1/2 cup chopped hazelnuts, toasted
Preparation
Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of pan in a double thickness of heavy-duty foil (about 18 in. square).
For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust.
Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled.
Gently loosen rim from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts.
