Crust:
Crush about 1/3 box oreos in blender
1/2 chopped toasted hazelnuts
3 tbsp melted butter
mix together and press in to 9" springform pan
Preheat oven to 350 bake 12 to 14 minutes. Cool
Filling:
3 8 oz pkgs of cream cheese at room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
1 tbsp lemon juice
1 tbsp vanilla
2 or 3 tbsp Frangelllica liquor(can omit but gives good hazelnut flavor)
3/4 cup nutella
12 oz mini chocolate chips
Bring a pot of water to a boil for a water bath. completely cover outside of springform pan with wide aluminum foil so it doesn't leak water. Beat cream cheese, add sugar. Scrap down the bowl often. Add eggs one at a time scraping bowl after each egg. Add heavy cream, lemon juice, vanilla, Frangelica, nutella beat until smooth, scraping down bowl occasionally. Stir in chocolate chips. Pour filling over crust. Tap on counter several times to remove bubbles. Place a large pan in oven. Place cheesecake in the center of pan. Pour in water about half way up the sides of the pan. Bake 45 to 55 minutes, until almost done. It should hold together but still jiggle in the middle. Turn off oven and keep door closed for 1 hour to finish cooking. remove from oven and water bath. Cool completely.
TOPPING:
2/3 cup nutella
1/3 cup heavy cream
1/4 cup chopped toasted hazelnuts
heat cream until just boiling remove from heat. Stir in nutalla. pour on top of cheesecake. Sprinkle with nuts. Chill. Tastes better if it chills overnight.
I hope you enjoy this