Ingredients:

  • 24 Oreo Cookies
  • 5 tbsp Unsalted Butter, melted
  • 1/4 tsp Sea Salt
  • 16 oz Full-Fat Cream Cheese, room temperature
  • 1 1/2 cups Nutella (400g)
  • 1/2 cup Sour Cream
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Powdered Sugar, sifted

Instructions:

  1. Line the bottom of a 9-inch springform pan with parchment paper for easy removal.
  2. Place the Oreo cookies into the food processor and pulse until they are transformed into fine, uniform crumbs.
  3. Pour in the melted butter and sea salt. Pulse 5–7 times until the mixture reaches the consistency of wet, dark sand.
  4. Transfer the crumbs to the pan and use the flat bottom of a measuring cup to press them firmly into the bottom to create a structural foundation.
  5. In the food processor, combine the softened cream cheese and powdered sugar. Process until completely smooth and free of lumps.
  6. Add the Nutella, sour cream, and vanilla extract. Process until a high-density emulsion forms, resulting in a velvety, mahogany-colored filling.
  7. Pour the filling over the crust and use an offset spatula to create a perfectly flat, professional top.
  8. Refrigerate the cheesecake for at least 6 hours, or overnight, to allow the fats and proteins to set into a stable, creamy texture.