Gelito Nutella Cheesecake.

Ingredients

70g graham cracker

20g melted butter

 200g cream cheese

 100g sour cream

 65g cane sugar

 8g Gelito powder

1 ½ cup Nutella

1 tablespoon Cocoa Powder

1 Teaspoon Vanilla Extract

Nutella Topping

1/3 cup Heavy cream.

2/3 cup Nutella.

Directions

Preheat the oven to 375 degrees with a rack in the lower third of the oven.

Butter the bottom and sides of the pan.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into the bottom of the prepared pan and bake until the crust is golden brown and set for 15 minutes. Remove from the oven and transfer to a wire rack to cool for 10 minutes.

In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add Nutella, cocoa powder, and vanilla extract. beat again until smooth and creamy.

Place the Nutella in a large bowl and set aside. in a small saucepan bring heavy cream to a simmer, remove from heat and pour over the Nutella. Let it stay for 1-2 minutes and stir until the mixture is smooth.

Bake for 1 hour until the top of the cheesecake is golden brown, edges are set, and the center jiggles slightly.

Let it cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache. Freeze the cake for two hours before serving.

Slice and enjoy!!