20 whole Nutter Butter Cookies
1/4 cup (1/2 stick) butter, melted
For the Filling:
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 t vanilla
1/2 cup Nutella
1/2 cup whipping cream
For the Nutella Ganache:
1/4 cup Nutella
1/4 cup whipping cream
Spray a cheesecake pan (springform pan) with non-stick cooking spray and set aside (you may use a 9-inch pie plate.)
Place Nutter Butter cookies into a food processor and grind until they are fine crumbs. Stir together with melted butter.
Press into the bottom of the prepared springform pan. Place into refrigerator to chill.
For the filling, whip cream cheese and sugar together until well blended. Mix in vanilla extract and Nutella. Scrape sides of bowl and mix again briefly. Mix in cream and then increase speed and whip 3 minutes or until very thick.
Pour on top of Nutter Butter crust and smooth the top. Refrigerate until set, at least 2 hours.
To serve, prepare Nutella ganache by microwaving Nutella and cream together until a thin sauce forms. Spread on top of pie. Refrigerate until set. Keep refrigerated until serving.
*From Tasty Kitchen