Author Notes
Silky smooth chocolate and cream cheese make this cheesecake an ultimate treat. You will be addicted to it after the first bite. —Tammie Nemecek
Ingredients
- Graham and Cookie Crumb Crust
-
3/4 cup
Finely ground graham cracker crumbs
-
3/4 cup
Finely ground oreo cookies
-
1/3 cup
white sugar
-
6 tablespoons
melted butter (okay, use margarine if you like, but why skimp)
-
1/2 teaspoon
ground cinnamon (optional)
- Cheesecake Filling and Sour Cream Topping
-
24 ounces
cream cheese (3 8 oz packages)
-
1 cup
sugar
-
5
eggs
-
1 teaspoon
pure vanilla extract
-
4 tablespoons
nutella (heaping, and add more if you like)
-
1 1/2 pints
Sour cream
-
1/2 cup
sugar
-
1 teaspoon
vanilla
Directions
-
Heat oven to 325 degrees
-
Mix graham cracker crumbs, oreo cookie crumbs, sugar, melted butter, and cinnamon until well blended. Line a spring form pan with parchment paper.
-
Press mixture onto bottom and up a little bit of the sides of the pan. Place in refrigerator to chill while you make the filling
-
Beat sugar and cream cheese until smooth. Ad eggs, one at a time. Add nutella and vanilla. Beat for another 30 seconds.
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Pour mixture into spring form pan and bake at 325 degrees for 45 to 55 minutes. Do not over bake.
-
Mix sour cream, sugar and vanilla. Just before the cheesecake is set, remove the cheesecake from the oven and top with the sour cream mixture. Bake for 5 minutes more.
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Let cool and move from pan. Store in the refrigerator.
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