Nuore no-bake cheese cake

1Prepare the Crust: Place the 30 Oreo cookies (including the cream filling) into a food processor and pulse until finely ground into crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.

2Combine the melted butter with the Oreo crumbs until fully incorporated and the mixture resembles wet sand.

3Press the mixture firmly and evenly into the bottom and slightly up the sides of a 23cm (9-inch) springform pan. Use the bottom of a glass or measuring cup to ensure a compact crust. Place the crust in the freezer while preparing the filling.

4Whip the Cream: In a large, clean bowl, use an electric mixer (or stand mixer with a whisk attachment) to beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Set aside.

5Prepare the Base: In a separate large bowl, beat the softened cream cheese, sifted powdered sugar, and vanilla extract until completely smooth and lump-free, scraping down the sides of the bowl as needed.

6Add the Nutella: Beat the Nutella into the cream cheese mixture until fully combined and the mixture is uniform in color and texture.

7Fold: Gently fold the whipped cream into the Nutella-cream cheese mixture using a rubber spatula. Use a light hand to avoid deflating the whipped cream, ensuring the filling remains light and airy.

8Assemble and Chill: Spoon the filling evenly over the chilled Oreo crust. Smooth the top with the back of a spatula or spoon.

9Cover the springform pan loosely with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight, until the cheesecake is completely firm and set.

10Garnish and Serve: Before serving, carefully remove the cheesecake from the springform pan. Garnish the top with chopped Oreo cookies (¼ cup) and toasted hazelnuts (2 tablespoons). Slice with a sharp knife dipped in hot water for clean cuts.