Nutella Black and White Cheesecake*
Ingredients:
8 oz cream cheese, softened
1/4 cup granulated sugar
2 cups heavy cream, divided
3/4 cup Nutella, warmed slightly and divided (see instructions)
1 chocolate cookie pie crust
In a bowl, beat the cream cheese and sugar with an electric mixer for 2 minutes until light and fluffy. In a separate bowl, whisk 1/2 cup heavy cream with the Nutella, leaving no lumps. Whip the remaining heavy cream until soft peaks form. Divide the cream in half, folding half into the cream cheese and half into the Nutella mixture. Alternately spoon the two batters into the pie crust, creating layers. Refrigerate for at least 1 hour and serve.
* For an extra touch, drizzle some warmed Nutella over the top of the pie and on individual plates before serving.
* To warm the Nutella - In the microwave, heat on high in a microwaveable bowl for 5 seconds. Or for the stovetop, heat on low heat in a pot until mixture becomes creamy.
* Hint: To help the heavy cream whip faster, freeze the bowl and beaters for 5-10 minutes before adding the liquid.
Makes 12 1-slice servings