Strawberry Nutella Cheesecake

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"Maybe you want to know about Strawberry Nutella Cheesecake
Your favorite dessert decides to have a party in your mouth.

INGREDIENTS

• 1 1/2 cups of chocolate biscuit crumbs, around 10 graham crackers
• 1/4 cup of melted butter
• 32 ounces of cream cheese, softened at room temperature
• 1 cup of sour cream
• 1 cup of sweetened condensed milk
• 1 teaspoon of vanilla extract
• 1 13 ounce container of Nutella
• 1/2 ounce of flavorless gelatin (2 packages)
• 1/4 cup water
• 1 cup of chopped strawberries
• Whole strawberries for garnish

INSTRUCTIONS

• Preheat the oven to 350 ° F. Cover a 9-inch springform baking sheet with parchment paper.
• Place the chocolate cake in a food processor and put it in fine crumbs. Add melted butter and pulse again until the mixture blends. Move the crumbs to the springform pan that has been prepared. Using the back of a large spoon, press the mixture firmly into the bottom of the pan to make the crust even and tight. Bake the crust in a hot oven for 10 minutes, then let it cool.
• Meanwhile, prepare the contents. Place soft cream cheese in a standing mixer bowl and shake at high speed for 10 minutes until light and smooth. Add sour cream, sweetened condensed milk and vanilla. Transfer the Nutella to a bowl and microwave for several minutes to melt until smooth. Pour Nutella into a mixer bowl. Shake the mixture at high speed for 5 to 7 minutes.
• Prepare gelatin. Mix gelatin and water, then microwave for 30 seconds to dissolve gelatin. Turn the mixer to high speed and while mixing, pour dissolved gelatin. Continue mixing for several minutes until well mixed.
• Add a few cups of cheesecake on top of the cold chocolate layer. Cut a large strawberry in half and place it around the edge of the pan, face open facing out. Add the chopped strawberries to the center. Pour the remaining contents and use a flat spatula to flatten the top of the cake.
• Place the cake in the refrigerator to set it overnight. (It usually takes about 5 to 6 hours to fully adjust.) To remove the cake from the pan, run the spatula flat along the edge of the pan, then remove the springform. Transfer to a cake plate and decorate the top with strawberries if desired.
• Store the cake in the refrigerator. Remove about 30 minutes before serving so the cake is rather soft.

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