Ingredients

200g (7oz) Oreo cookies (about 1.5 standard packs)

60g (4 tbsp) unsalted butter, melted

3 tsp gelatine powder

1/4 cup water

500g (1 lb) cream cheese, softened (block form)

1/2 cup soft icing sugar / powdered sugar

1 cup Nutella

1 cup heavy/thickened cream

1/2 cup heavy/thickened cream (for ganache)

1/2 cup Nutella (for ganache)

1/4 cup dark or semi-sweet chocolate chips

1/4 cup hazelnuts, lightly toasted and chopped

1/2 cup heavy/thickened cream (for whipping)

3 tbsp Nutella, warmed (for drizzling)

Instructions

Step 1: Prepare the pan by flipping the base of a 20cm (8″) springform pan upside down. Butter the base and press on a square sheet of baking paper. Attach the sides, letting the paper overhang. Butter and line the sides with more baking paper.

Step 2: Roughly break up the Oreo cookies and blitz them in a food processor until fine crumbs form. Add melted butter and blitz until combined.

Step 3: Press the Oreo crumb mixture evenly and firmly into the prepared pan base using a flat-bottomed cup or measure. Set aside.

Step 4: In a small bowl, sprinkle gelatine powder over water and stir to partly dissolve. Let it bloom for 5 minutes until thick. Microwave for 15 seconds to melt, stir, then let cool for 5 minutes.

Step 5: Beat the cream cheese, Nutella, and icing sugar until smooth. Add the cooled gelatine and beat for another 30 seconds.

Step 6: Whip 1 cup heavy cream in a separate bowl until stiff peaks form.

Step 7: Gently fold one third of the whipped cream into the Nutella mixture. Repeat folding with the remaining cream in two additions until combined.

Step 8: Pour the Nutella mousse over the Oreo base in the pan. Refrigerate for at least 1 hour to set.

Step 9: For the ganache, combine 1/2 cup cream, 1/2 cup Nutella, and chocolate chips in a heatproof bowl. Microwave in two 30-second bursts, stirring until smooth.

Step 10: Let the ganache cool for 5 minutes, then pour over the set cheesecake, tilting the pan to spread evenly. Refrigerate for at least 3 hours.

Step 11: Before serving, sprinkle chopped hazelnuts over the cheesecake. Pipe dollops of whipped cream (whip 1/2 cup cream) around the edge and drizzle with warmed Nutella. Slice and enjoy!

Tips & Variations

For a crunchier base, add a handful of finely chopped nuts to the Oreo crumbs before pressing into the pan.

Use dairy-free cream cheese and cream to make a vegan-friendly variation, substituting gelatine with agar-agar.

Chill the whipped cream before whipping to help it hold stiff peaks better.

Lightly toast the hazelnuts to deepen their flavor and add extra crunch.

FAQs

Can I use a different cookie for the base?

Yes, you can substitute Oreos with any chocolate or plain cookies you prefer. Just ensure they are crushed finely and mixed well with butter to form a firm base.

Do I have to use gelatine?

Gelatine helps the cheesecake set firmly without baking. If you want a vegetarian alternative, you can use agar-agar powder, but follow its specific instructions for blooming and setting times.