1 block philidelphia cheese (250g)
1 small nutella jar (350g)
Some milk
oreo biscuits
coconut oil
Steps
Leave the cream Cheesecake to room temp.
Prepare the base. Crumble oreo into food processor till sand like texture, add oil to smoothen it.
Scoop and flatten to cake tin base.
Chill in freezer to set.
Cream the cheese with the nutella in a mixing bowl till combined.
Add milk to have a smooth consistency.
Pour batter onto the chilled base.
Flatten to smooth it.
Sprinkle chopped roasted nuts of your choice on top.
Cover with aluminum foil.
Chill and set overnight in freezer,
