Ingredients
1½cupschocolate cookies
3tbspgranulated sugar
6tbspbutter,melted
1¾lbscream cheese,room temperature
¾cupNutella
¾cupgranulated sugar
2tspvanilla extract
½cupheavy cream
9ozgianduja
2eggs,at room temperature
2egg yolks,at room temperature
8ozNutella
¾cupheavy cream
Preparation
Preheat oven to 375 degrees F and grease the bottom of a 9-inch springform pan
Mix together the cookie crumbs, sugar, and melted butter.
Press into the bottom of a springform pan, going up the side of the pan no more than ¼-inch. Bake 8 to 10 minutes. Remove and let cool. Decrease oven temperature to 325 degrees F.
Meanwhile, in a stand mixer, cream the cream cheese and Nutella on medium speed until smooth. Add the sugar and continue mixing until there are no lumps.
Add the vanilla extract and heavy cream and stir until combined. Add the melted chocolate and mix together. Add the eggs and yolks one at a time; mix each in before adding the next.
Wrap two layers of aluminum foil around the sides of the springform pan so that it is completely sealed. Pour the cheesecake filling into the pan on top of the cooled crust.
Bake in a water bath for 60 to 75 minutes. The outer edges should be set and the center will still jiggle slightly when you move it. Cool for 30 minutes, then remove the springform rim.
Cool completely, then place into the refrigerator for at least 8 hours, overnight is best.
Heat over low heat or a double boiler the Nutella and cream until the mixture has become one.
Cool for about 15 minutes and spread onto the cooled cheesecake, or use a pastry bag or fork to drizzle the ganache on top.
