By daily 
No-Bake Nutella Cheesecake
Ingredients
For the Crust:
2 ½ cups Oreo cookie crumbs (about 26 Oreo cookies)
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
2 cups Nutella
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Glaze:
1 cup Nutella
½ cup heavy cream
For Garnish (optional):
Roasted hazelnuts, roughly chopped
Ferrero Rocher chocolates
Instructions
Make the Crust:
Finely crush the Oreo cookies in a food processor.
Add the melted butter and blend until the mixture is moistened.
Press the crumb mixture into the bottom of a greased 9-inch springform pan.
Place in the freezer while you prepare the filling.
Prepare the Cheesecake Filling:
In a medium bowl, mix the softened cream cheese and powdered sugar until smooth and creamy. Set aside.
In a separate bowl, whip the heavy cream until soft peaks form. Add the vanilla extract and continue mixing until stiff peaks form.
Gently fold the cream cheese mixture into the whipped cream until combined.
Add the Nutella and mix on medium speed until fully incorporated.
Spread the Nutella cheesecake filling into the prepared Oreo crust.
Chill:
Refrigerate for at least 6 hours, or until set.
Make the Nutella Glaze:
In a small saucepan, heat the heavy cream over medium-low heat until it simmers.
Pour the warm cream over the Nutella in a medium bowl and stir until well combined.
Let the glaze cool slightly, then spread it over the chilled cheesecake.
Finish and Serve:
Once the glaze is set, run a thin knife around the edges of the cheesecake and remove the springform pan sides.
Garnish with Ferrero Rocher chocolates and sprinkle chopped hazelnuts on the edge, if desired.
Enjoy 