Nutella Cheesecake Bars

You should already know that I love Nutella, you may not know that I also love cheesecake.  Cheesecakes are actually my all time favorite dessert, as long as it doesn't have cherries on it though!  Just not a fan of cooked or canned fruit.  So for this one, seemed an easy decision to give this one a try.  Plus it has an Oreo crust, what's not to love!

The ingredients are fairly basic.  It calls for real vanilla beans or just the vanilla extract.  When possible I try to use the beans, but they can be expensive and a bit of a pain!  So to start, crush your Oreo's and mix with melted butter.  The original recipe says to line the pan with parchment paper so it can lift out easily.  I have never been able to get the parchment paper to press into all the corners so I just skipped that step and put the crust straight into the pan.  I used a 9x9 but an 8x8 would be better since you would end up with thicker layers.  Bake the crust for about 10 minutes at 325.
While that is baking mix up the the rest of the ingredients, minus the Nutella and some of the heavy cream.  Divide it and put 2/3 of that mixture in a separate bowl.  With the remaining 1/3, add the Nutella and the rest of the heavy cream.  Mix until combined. 
When the crust is done and has cooled, layer it up by starting with the plain cream cheese mixture.

Next add the Nutella cream cheese mixture.

Bake this for about 35 minutes or so.  Whenever I bake a cheesecake I will do a water bath to keep the top from cracking.  Should look something like this when done.

Refrigerate for at least 3 hours before serving.  You could serve this with a hot fudge garnish or a dollop of sweetened whipping cream, or eat as is. 

No matter the way, it will taste good no matter what!

Nutella Cheesecake Bars
2 C. Oreo crumbs
1/2 stick butter, meltd
16 oz of cream cheese, room temperature
2 eggs, room temperature
1/2 C. sugar
1/4 C + 1 Tbls heavy cream
1 vanilla bean, halved and de-seeded (1 tsp of vanilla extract)
1/3 C. Nutella

1. Preheat oven to 325.  Combine crushed cookie crumbs and butter in pre-sprayed pan.  Press mixture evenly into the bottom.  Bake for 10-12 minutes.  Set aside to cool.
2. With hand mixer, combine cream cheese, eggs, sugar, 1/4 c. heavy cream and vanilla.  Mix until smooth.  Put 2/3 of the mixture in a different bowl and set aside.  Add Nutella and 1 Tbls of heavy cream to the remaining 1/3 cream cheese mixture.  Mix until smooth.
3. Once the crust is cool, pour the layer of the plain cream cheese mixture over the crust.  Be careful to not pull up the crust.  Next carefully spread the Nutella layer.  Bake for 35 minutes or until the center jiggles slightly.  Remove from oven and let cool.  Refrigerate for at least 3 hours.