Ingredients
24Oreo cookies
3tbspbutter,reduced fat, or coconut oil, melted
1lbscream cheese block,low fat/fat free
10ozsour cream,reduced fat, or Greek Yogurt
3eggs
½cupnatural sweetener,or sugar of choice
2tbspcorn flour,or corn starch
1tbsporange rind
1tbspvanilla extract
¼cupNutella
⅓cupNutella
4tbspmilk,room temperature
Preparation
Preheat the oven to 356 degrees F.
Grease a shallow small to medium sized round springform cake pan.
Add the Oreos into a food processor, then process until crumbs form.
Add the butter, then process again until combined well.
Press the mixture down into the prepared tin.
Set aside in the refrigerator.
Combine the cream cheese, sour cream, eggs and sweetener in a bowl.
Beat on low speed with an electric hand beater or mixer until smooth and combined.
Add the corn flour, orange rind, and vanilla, beating for a further 2 minutes on low speed until smooth and creamy.
Pour the chocolate base into the prepared pan, then spoon the warmed Nutella over the top.
Swirl chocolate around with the back of a knife to create a marble effect.
Bake in the oven for 30 to 40 minutes, or until just set in the centre.
When the cheesecake is set and top has slightly browned, remove from the oven.
Let it cool for 15 minutes, transfer it in the fridge for 1 hour to chill.
Stir together the milk and Nutella in a microwave safe dish.
Heat for 30 seconds, then remove and mix again until runny in consistency.
Drizzle the Nutella hot fudge sauce over the chilled cheesecake.
Serve, and enjoy!
