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1
Preheat oven to 325F.
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2
Butter an 8x8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners.
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3
Set aside.
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4
In a food processor, pulse Oreos until they become crumbs.
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5
Add in melted butter and pulse until moistened.
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6
Press Oreo mixture evenly into the bottom of your baking dish.
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7
Bake crust until set, about 12 minutes.
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8
Set aside to cool.
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9
Clean out the food processor.
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10
Add cream cheese, eggs, sugar, 1/4 cup heavy cream, and vanilla.
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11
Pulse until smooth.
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12
Put 2/3 of the cream cheese mixture in a bowl and set aside.
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13
Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor.
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14
Pulse until smooth.
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15
To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust.
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16
Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.
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17
Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.
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18
Remove from the oven and cool completely on a cooling rack.
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19
Refrigerate for at least 3 hours.
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20
When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily).
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21
Cut into 16 squares and serve.
