Ingredients
Method
For the crust:
- Crush the oreo cookies with the filling in a blender or food processor to a fine powder and place in a large bowl.
- Add in the melted butter and mix with your hands or a spoon until you get a sandy dough.
- Place this dough in a round cake pan or springform pan of approximately 8.70 inches (22 cm) in diameter and flatten with your hands to form a base. Refrigerate for 10 minutes while making the filling.
For the filling:
- In a large bowl, place the cream cheese with 3/4 of the nutella, vanilla extract and salt. Beat with an electric mixer or hand whisk for 3 minutes until smooth.
- In another medium bowl, add the whipping cream and beat with an electric mixer or hand whisk for about 3 minutes until stiff peaks form.
- Add the whipping cream to the cream cheese mixture in three additions using a rubber spatula to mix with folding motions until smooth.
- Separately, add the rest of the nutella (1/4 part) on top of the pie base and spread it with a spoon to form a thin layer of nutella.
- Once the pie filling is ready, pour it on the previously cooled cookie base with the nutella layer. Even out the filling with a spoon and refrigerate the pie for at least 4 hours.
To decorate:
- When the pie is cool and firm, take it out of the refrigerator and carefully open the springform pan or leave it inside the pan if it is a regular cake pan. To decorate, add whipped cream in the center of the pie and if desired, add grated chocolate or chocolate syrup on top.