10 tbsp (Half a Jar) of Nutella
2 8oz packages of Cream Cheese
1 cup of sugar, seperated into 1/2 cups
1 cup of flour
1/4 cup of unsweetened cocoa powder
1/2 stick of I Can’t Believe It’s Not Butter (or regular butter or margarine)
Blend together softened (NOT MELTED!) butter, flour, 1/2 cup of sugar, and cocoa powder until it turns to a crumby texture.
Press this mixture into a 13×9 pan. (preferably glass, since you will be storing this in the refrigerator) If you choose to use a smaller pan, (so that your slices will be thicker) you should cut the ingredients for the crust in half.
Bake the crust on 350 for 10 minutes, or until cracks appear in crust. Remove from oven, and allow to cool.
Blend together softened cream cheese, 1/2 cup of sugar, and Nutella in a large bowl. If you’re taste-tester, keep in mind that at first the mixture will seem grainy, until the moisture of the cream cheese allows the sugar to dissolve. I tend to like a more “sharp” taste in cheesecakes, so if you want a sweeter result, you can add more sugar, but I wouldnt recommend using more than a cup. Additionally, you can add more Nutella, to give it a stronger flavor, but this will create a VERY rich cheesecake.
Once your crust has cooled, spread cream cheese mixture evenly over the surface, and chill until firm! Enjoy!
If you use a 13×9 pan, this recipe will create 16 servings. (4 cuts down, 4 across.)