Chocolate-Hazelnut Cream Pie

• 16 Oreo cookies
• 1/4 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup Nutella
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup heavy whipping cream
• 1 tablespoon light corn syrup
• 2 teaspoons butter
• 1/8 teaspoon salt
• 2 ounces semisweet chocolate, finely chopped
• 2 tablespoons chopped hazelnuts, toasted

1. Preheat oven to 350u0b0. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack.
2. Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes.
3. In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.

cookies, butter, cream cheese, nutella, sugar, vanilla, heavy whipping cream, heavy whipping cream, light corn syrup, butter, salt, chocolate, hazelnuts

Taken from www.tasteofhome.com/recipes/chocolate-hazelnut-cream-pie/ (may not work)