Ingredients

The following ingredients have 8 Servings
  • 1 cup crushed graham crackers
  • 6 tbsp unsalted melted butter
  • 1 tbsp Nutella
  • 24 ounces softened cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 1 cup Nutella
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 10 ounces semi sweet chocolate

Instruction

  • Preheat oven to 325 F.
  • Wrap an 8-inch springform pan with aluminum foil, Set aside.
  • Add melted butter and 1 tbsp Nutella to the graham cookie crumbs and mix until well combines. Press mixture onto the bottom of an 8-in. springform pan, Set aside.
  • For filling, beat the softened cream cheese and 1 cup Nutella until smooth.
  • Add sugar, sour cream, and vanilla and mix until well incorporated.
  • Add the eggs one at a time and mix until incorporated, do not over mix.
  • Pour the filling over the crust.
  • To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
  • Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
  • Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
  • Turn the oven off and let it sit in the oven for 30 minutes.
  • Open the oven doors slightly and let it sit for an additional 10 minutes.
  • Carefully remove cheesecake from water bath and run a knife along the sides
  • Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
  • To make the chocolate ganache, place the heavy cream and 4 tbsp butter in a saucepan and cook over medium-low heat for 2-3 minutes or until the butter melts completely and the cream is warm.
  • Pour the cream mixture over the semi-sweet chocolate and let it sit for 2 minutes.
  • Mix the cream and chocolate until nice and smooth.
  • Pour the cooled chocolate ganache over the cheesecake, top with fresh fruit and enjoy!