16 oz. cream cheese {2 packages}, room temperature
1 teaspoon vanilla
¾ cup powdered sugar
½ cup heavy cream
1 – 13 oz. jar Nutella
Optional Toppings:
powdered sugar for dusting
chopped strawberries
chocolate shavings
Instructions
In a food processor, pulse together graham crackers and melted butter until mixed and crumbly.
Using your fingertips, firmly press the crust mixture on to the bottom of an 8-10 inch spring form cake pan. {You can also use mason jars, pretty glass cups, or individual-sized spring form pans.} Refrigerate while making cheesecake filling.
Next, mix the room temperature cream cheese until smooth, for about 30-60 seconds, using your stand-up mixer or hand-beaters. Add in the vanilla and powdered sugar; mix until creamy. Lastly, beat in the jar of Nutella and heavy cream. {The mixture should be shiny, smooth, and a thick mousse-like consistency.}
Remove the cake pan from the refrigerator and spoon the cheesecake mixture on top, smoothing with a spatula. Chill in the refrigerator for at least 4 hours, or overnight.
Slice and serve cold -- sprinkling with chocolate shaving, dusting with powdered sugar, or simply topping with fresh cut strawberries, if desired. Enjoy!