Nutella Cheesecake Bar recipe
Preheat oven to 325 degrees F.
Butter an 8X8 baking dish and line with parchment paper, making sure the parchment is pressed into the corners and over hanging the sides. Set aside.
In a food processor, pulse the Oreos until they become crumbs. Add in melted butter and pulse just until moistened.
Press the Oreo mixture evenly into the bottom of the baking dish. Bake the Oreo crust until set, about 12 minutes. Set aside to cool.
In a clean food processor, add cream cheese, eggs, sugar, 1/4 cup heavy cream, and vanilla. Pulse until smooth.
Set 2/3 of the cream cheese mixture aside in a bowl.
Add Nutella and 1 tablespoon of the heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
Spread the plain cheesecake mixture over the cooled Oreo crust, being careful not to disturb the crust.
Pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.
Bake on the center rack of the oven for approximately 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack.
Refrigerate for at least 3 hours.
Lift the Nutella Cheesecake Bar out of the pan by lifting up the parchment paper. Cut into 16 squares.