• 2 cups Oreo crumbs (leave filling in Oreos)
• 4 tbsp butter, melted
• 24 oz cream cheese, room temperature
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups Nutella
• 3 tbsp cocoa powder
• 8 oz Cool Whip
• 1/2 cup Nutella
• 1/4 cup heavy cream
Combine Oreo crumbs with melted butter.
Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in 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 homemade whipped cream).
Pour filling into crust and smooth the top.
Refrigerate for about 4-6 hours or until firm.
Remove cheesecake from springform pan and place on 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 cheesecake.
Sprinkle chopped Walnuts over the top of the cheesecake.
Refrigerate until serving.