Italian Hazelnut Cheesecake
(Includes nut products)
2 cups Oreos (about 32 cookies) pulsed really fine
4 oz. clarified melted butter
Mix the ingredients together making sure the crumbs are well moistened. Pack it
down tight in the springform pan. Bake for 10-15 minutes at 350 degrees. Remove
and let cool.
3 – 8 oz. pkg. cream cheese or mascarpone at room temp
½ cup granulated white sugar
1 – 13 oz. jar of Nutella (hazelnut spread)
¼ tsp. vanilla extract
In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and
vanilla until no streaks remain. Pour into springform pan. Refrigerate for at least 4
hours before serving. Alternately, you can freeze for 1 hour, then move to a
refrigerator for 30-60 minutes before serving.
Garnish with chocolate shavings, Oreo crumbs, or whipped cream with crushed