No-Bake Nutella Cheesecake

I know it seems weird, but I had never actually tried Nutella until about a year ago. It just seemed so bizarre. Then I tried it. It has to be one of the most delicious spreads out there! I saw this recipe and knew I had to try it because it was so easy and such a great twist on a regular "cheesecake." In fact, the original recipe says to just make it in a 9 inch pie dish, but it reminded me so much of a cheesecake that I ended up seeing if it would stand up in a springform pan. It was a success! And I think it was easier to cut and serve. I wish I would have gotten a picture of it sliced because it cut so beautifully...but I took it to a dinner party. I took this horrible picture right before we left. Either way, people were begging me for the recipe because it was so good. I'm definitely going to be making this again especially since it's getting to be summer and I love a no-bake dessert recipe!

For the Crust:
20 whole Nutter Butter Cookies
1/4 cup (1/2 stick) butter, melted

For the Filling:
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 t vanilla
1/2 cup Nutella
1/2 cup whipping cream

For the Nutella Ganache:
1/4 cup Nutella
1/4 cup whipping cream

Spray a cheesecake pan (springform pan) with non-stick cooking spray and set aside (you may use a 9-inch pie plate.)

Place Nutter Butter cookies into a food processor and grind until they are fine crumbs. Stir together with melted butter.

Press into the bottom of the prepared springform pan. Place into refrigerator to chill.

For the filling, whip cream cheese and sugar together until well blended. Mix in vanilla extract and Nutella. Scrape sides of bowl and mix again briefly. Mix in cream and then increase speed and whip 3 minutes or until very thick.

Pour on top of Nutter Butter crust and smooth the top. Refrigerate until set, at least 2 hours.

To serve, prepare Nutella ganache by microwaving Nutella and cream together until a thin sauce forms. Spread on top of pie. Refrigerate until set. Keep refrigerated until serving.

*From Tasty Kitchen