No Bake Nutella Cheesecake - cooking recipe

Ingredients

20 Oreo cookies
4 tablespoons unsalted butter, melted
3/4 cup whole milk
2 1/4 teaspoons unflavored gelatin powder
3 (8 ounce) packages cream cheese, softened
4 ounces sour cream
3/4 cup sugar
2 teaspoons vanilla extract
1 1/2 cups nutella (chocolate hazelnut spread)
1/2 cup nutella (for ganache)
3 tablespoons hot milk (for ganache)
2 cups whipped cream
2 tablespoons cocoa powder, for dusting

Preparation

To Prepare the Crust:
Process Oreo cookies in a food processor until they turned into fine crumbs. Add butter and pulse a few times. Press mixture evenly onto the bottom of a 9-inch spring-form pan. Chill the crust in refrigerator while preparing filling.
To Prepare the Filling:
In small saucepan, add milk and sprinkle powdered gelatin evenly over surface. Let stand for 5 minutes. Place saucepan over low heat and cook while stirring until gelatin is dissolved. Remove from heat and let cool slightly.
In the bowl of the stand mixer fitted with whisk attachment, beat cream cheese and sugar over medium speed until smooth. Add in sour cream, Nutella, and vanilla until well combined. Scrape the sides of the bowl when necessary. Turn mixer to low and gradually pour in gelatin mixture.
Pour batter into the pan over the crust and spread evenly. Cover and chill until set, about 4 hours.
To Prepare the Ganache:
In a small bowl, stir the Nutella and hot milk together until well incorporated and cooled down. Pour on top of the cheesecake and spread into an even layer. Return to refrigerator to chill for another 2 hours.
To assemble, remove cheesecake from the pan. Pipe whipped cream over the top of the cheesecake (I used a large round tip) and sprinkle with cocoa powder. Store cheesecake in the refrigerator until ready to serve.