For the base

24 crushed oreo cookies
1/4 cup melted unsalted butterA greased
9-inch round pan lined with parchment or parchment paper

For the filling

4 packages of cream cheese of
250 gr (8 oz) each at room temperature
2 cups of powdered sugar
3 tablespoons of cocoa powder
4 eggs at room temperature
2 cups of Nutella

For the ganache
3/4 of a cup of whipping cream (heavy cream)
1 cup and
1/4 of semi-sweet chocolate chips grated chocolate, chocolate Chantilly cream and mini oreos to decorate

Preparation :⠀ ⠀

1.Preheat oven to 325°F (160°C).⠀
2.To make the base, crush the Oreo cookies finely in a food processor and in a bowl, mix them with the melted butter and sugar.

3. Transfer the biscuit mixture to the previously prepared mold and spread and form an even layer about 1 cm high.⠀

4.To make the filling, in a bowl, beat the cream cheese and sugar at medium-high speed until you obtain a smooth and creamy mixture, lower the speed of the mixer and add the cocoa powder. Add the eggs one by one, mixing at low speed just to incorporate them into the mixture do not have to beat too much. Add the Nutella and beat on low speed until well incorporated into the mixture.

5. Pour the mixture into the prepared pan with the cookie base and bake for one hour until the surface appears dry. Remove from oven. Refrigerate for two hours.

6. For the ganache, in a pot, heat the whipping cream and the chocolate chips at a low temperature, stir constantly with a wooden spoon until the chocolate is completely melted, remove from the heat and let cool.

7. Place the ganache on top of the cheesecake and refrigerate for one hour. Decorate with grated chocolate, with the chocolate chantilly cream* using a pastry bag with the nozzle of your choice and the mini oreos.