Easy Nutella Cheesecake

• 2-1/2 cups lightly crushed Oreo cookies (about 24 cookies)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 2 jars (26-1/2 ounces each) Nutella
• 1 cup heavy whipping cream
• 1 teaspoon salt
• 4 large eggs, room temperature, lightly beaten
• 1/2 cup chopped hazelnuts, toasted

1. Preheat oven to 325u0b0. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square).
2. For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust.
3. Bake until a thermometer inserted in center reads 160u0b0, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled.
4. Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts.

oreo cookies, sugar, butter, cream cheese, sugar, nutella, heavy whipping cream, salt, eggs, hazelnuts

Taken from www.tasteofhome.com/recipes/easy-nutella-cheesecake/ (may not work)