I was in the mood for chocolate and cheesecake and this one fit the bill. It’s light but chocolaty and doesn’t require the oven to be turned on–perfect for summer!
12 Oreo cookies + extra for topping
3 Tablespoons butter, melted
8 ounces cream cheese, softened
2/3 cup Nutella
1 teaspoon vanilla
1 (8 ounce) container whipped topping, thawed
For the crust, crush the Oreo cookies and combine with the melted butter. Press firmly into the bottom of a pie or springform pan (or you can divide into individual serving dishes). For the cheesecake, beat together cream cheese, Nutella and vanilla. When combined, fold in the whipped topping until thoroughly incorporated. Spoon evenly over crust. Crush additional cookies over the top, if desired (can also drizzle with chocolate syrup, toasted nuts or extra whipped topping). Refrigerate at least two hours before serving.