Make the crust
- 1/4 cup melted butter
- 1 cup and 1/4 Oreo baking crumbs
Mix the two ingredients with a fork and pour into a springform pan. Use your hands or a glass to pack it in very tightly.
Make the filling
- 900 g full-fat brick cream cheese, softened to room temperature
- 250 g (1 jar) Bonne Maman Hazelnut and Cocoa spread (keep about 1 tbsp for decoration)
- 1/4 cup sugar
- 1 tsp vanilla
With a hand mixer or a stand mixer, beat all ingredients until smooth and creamy. Spread filling onto crust. To create a marble effect, drop small amounts of the reserved spread on top of the filling and use a knife to create a marble pattern.
Refrigerate for 4 hours before serving. Use a knife to loosen the cheesecake from the rim of the springform pan before removing the rim.
Optional: decorate your cheesecake with crushed hazelnuts.