If you like Nutella (which I do) you will LOVE this cheesecake recipe.
I got the original recipe from www.dianasdesserts.com but made some slight variations.
Ingredients for crust:
1 1/2 cups of chocolate cookie crumbs
1/4 cup of sugar
1/4 cup of melted butter
Ingredients for filling:
2 packages (8 oz.) cream cheese, room temperature
1/2 cup granulated sugar
2 cups whipping cream (divided)
3/4 cup Nutella, warmed slightly* (see note below)
In a small bowl, mix together chocolate cookies crumbs, the 1/4 cup sugar and melted butter; press onto the bottom of a 9-inch springform pan.
In bowl, beat cream cheese and sugar with an electric mixer for 2 minutes until light and fluffy. In separate bowl, whisk 1/2 cup cream with the warmed Nutella until mixture is smooth.
Whip remaining cream until soft peaks form. Divide cream in half, folding half into cream cheese and half into Nutella mixture.
Starting with cream cheese mixture, create two layers of each filling, spreading each layer gently to edges of crust. Refrigerate 2 to 3 hours or overnight.
Makes about 8 to 10 servings.
Top of pie or serving plate can be drizzled with additional Nutella that has been warmed.
To warm Nutella in the microwave, heat on high (100% power) in microwaveable bowl 5 seconds. Or, for stove top, heat on low heat in pot until mixture becomes creamy.