Batangan Kue Keju Nutella

Instructions

1. Preheat the oven to 325°F (170°C). Butter an 8" × 8" (20 x 20 cm) baking dish and line it with parchment paper, ensuring the parchment is well pressed into the corners. Set aside.
2. In a food processor, pulse the Oreos until they turn into crumbs. Add the melted butter and pulse until the mixture is moistened. Press the Oreo mixture evenly into the bottom of the baking dish. Bake the crust until set, about 12 minutes. Set aside to cool.
3. Clean the food processor, then add the cream cheese, eggs, sugar, ¼ cup of heavy cream, and vanilla. Pulse until smooth. Transfer 2/3 of the cream cheese mixture to a bowl and set aside.
4. Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 of the cream cheese mixture in the processor. Pulse until smooth.
5. To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, taking care not to disturb the crust. Then, pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread it evenly.
6. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.
7. When ready to serve, lift the bars out of the pan using the parchment paper (it should release easily). Cut into 16 squares and serve.