Ingredients
Method
- Before making this, keep in mind that the filling must chill for 8 hours, so it is recommended to make the crust and filling the day before you intend to serve this.
Start by making the crust
- In a food processor, pulse the Oreos and hazelnuts together until completely broken down. There shouldn't be any big clumps of cookie or hazelnuts. Pour that into bowl and add the espresso powder, salt, and melted butter. Stir with a spatula to combine until crumbly crust forms.
- Pour the crust into a 9 inch springform cake pan and press it very tightly along the bottom and all the way up the sides. I use my hands and the bottom of a measuring cup to do this. You want to make sure it is very tight in the pan. Freeze the crust for at least 20 minutes while you make the filling.
Make the filling
- Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream into stiff peaks in a medium sized bowl. Set aside.
- Using a hand or stand mixer fitted with a paddle attachment, beat together the cream cheese and granulated sugar on medium speed until completely smooth and creamy. Make sure there are no lumps. Add the sour cream, Nutella, espresso powder, vanilla, and salt and beat on medium speed until completely smooth and combined. Using a large spatula, fold in the whipped cream until just combined. Add this filling to the chilled crust and smooth it out with the spatula.
- Place a piece of cling wrap on the surface of the filling and chill for about 8 hours.
Make the topping
- Place the chopped bittersweet chocolate in a small heat proof bowl. Heat the heavy cream in a small saucepan until simmering (not boiling!). Pour the warm cream over the chopped chocolate and let it sit for 3-5 minutes to melt the chocolate. Then, slowly stir until a thick and glossy ganache forms.
- Melt the white chocolate in a small heat proof bowl in the microwave. Make sure to do this in 20 second increments, stirring after each. Let the chocolate cool for a few minutes before pouring into a piping bag fitted with a small round tip.
- Remove the cling wrap from the chilled cheesecake and pour the ganache on top, spreading it into an even layer. Pipe a small circle of white chocolate in the center and then carefully pipe four rings around the top of the cake. Starting in the center circle, drag a toothpick in a straight line outwards through all of the rings. Make about 10 of these lines around the cake to make a spider web.
- Chill the finished cake for at least 30 minutes before carefully removing from the ring of the pan and serving.
- Cheesecake stays fresh in the refrigerator for up to 4 days.