For crust,
1. Make Oreo crumbs using food processor(Or place the cookies in a plastic bag and hit them with a rolling pin until they're crushed).
Pour in the melted butter and combine well.

2. Press the crust mixture into the bottom and sides of a 6” tart/pie plate. Put it in a refrigerator while preparing the filling.
(You can also use any mould glazed with a butter).

1. In an electric mixture(Or with a whisk), beat the cream cheese until smooth and creamy, for about a minute.
Add the confectioner’s sugar and nutella until well incorporated.

2. Pour the filling over the crust and spread to the edge. Set in a freezer while preparing the topping.

For topping(chocolate ganache),
1. In a small saucepan, bring cream to a simmer over medium-low heat.

2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.

3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.

4. Refrigerate the cheesecake overnight, about 6-8 hours.

TIPS:
Softened butter= Room temperature butter

Confectioner’s sugar = Icing sugar (Finely ground sugar plays an essential for smooth texture)

For topping, you can use nutella ganache as well.
Recipe: Nutella-fresh cream (1:1)

Looking forward to see your recreations.