1 individual package chocolate graham crackers, crushed to fine crumbs
½ stick (1/4 cup) butter, melted
½ - ¾ cup roasted hazelnuts/filberts, chopped
Filling:
2 - 8 ounce packages cream cheese, room temperature
¼-1/3 cup powdered/confectioners sugar
1½ cups Nutella
½ cup whipping cream or heavy cream, whipped to stiff peaks
⅓ - ½ cup chopped hazelnuts/filberts, chopped, for topping
Instructions
Preheat oven to 350 degrees.
Throw the graham crackers into a large plastic zipper bag and seal. Using the rolling pin, crush the crackers into fine crumbs. Dump into a 10 inch pie pan or 8-inch springform pan. Mix in the sugar and melted butter unti it resembles wet sand. Press into the bottom of the pan. Bake at 350 degrees for about 8 minutes. Sprinkle the top of the crust with ½ - ¾ cup chopped hazelnuts.
Beat the softened cream cheese until smooth.
Blend in the sugar and Nutella until smooth.
Fold in the whipped cream.
Pour over the crust/nuts and smooth it out to even the top. Sprinkle the top with ½ - ¾ cup chopped hazelnuts.
Refrigerate for a minimum of 3 hours.
A dollop or squirt of whipped cream on the top just makes it better!
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/no-bake-nutella-cheesecake/