No Bake Oreo Peanut Butter Nutella Cheesecake

Ingredients

12 Oreos 1 cup (250g) Peanut Butter

½ Cup (100g) of Butter 1 teaspoon Vanilla Extract

2 ⅓ cups (525g) of Cream Cheese ½ (120ml) heavy cream

1 ½ cups (187g) Powdered Sugar 2 Cups (375 grams) Nutella

1. Take Oreos and place into a food processor. Process until crumbs are formed and
nothing full remains.
2. Take ½ Cup of Butter and melt it in a microwave. Once it is liquid, pour into a food
processor. Process until combined.
3. Press into a 9-inch springform pan. Press with spoon until flat.
4. Refrigerate the crumbs while working on cheesecake mixture.
5. Put cream cheese and sugar into a mixing bowl. Beat with a hand mixer until smooth.
6. Add the peanut butter and vanilla extract to the cream cheese mixture. Beat until smooth
and creamy.
7. Add the heavy cream to the cream cheese mixture. Beat for 2-3 minutes until smooth.
8. Pour the cheesecake mixture on top of the crumb base in the springform pan. Use a
rubber spatula to make it flat and even.
9. Refrigerate the springform pan for 6 hours to overnight.
10. Take the Nutella and pour on top of the cheesecake. Use a rubber spatula to make it flat
and even. Refrigerate for 1 hour.
11. Remove from the springform pan. Cut and serve.