- 1 - 1/2 cups chocolate cookie crumbs
- 2 tablespoons sugar
- 1/2 cup melted butter
- 3 8-ounce packages cream cheese, softened
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla
- 2 egg yolks
- 1 whole egg
- 1/2 cup milk
- 1 13-ounce jar Nutella chocolate hazelnut spread
Preheat oven to 350° on Standard Bake. Place oven rack on Position 1, counting from the bottom up. In a small mixing bowl, combine crust ingredients. Pat into the bottom of spring form pan and bake for 10 minutes. In the bowl of a mixer, beat cream cheese, sugar, flour, and vanilla until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely.
Pour filling into spring form pan. Reduce oven temperature to 300°. Place on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet, just enough to fill the pan halfway up the side of the spring form pan. This will help buffer the heat from the bottom of the oven, – you want the cheesecake set, but not browned or curdled.
Bake for 1-1/2 hours, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator.
via Dacor. Enjoy!