For the crust:
2 1/2 cups (250 grams) gluten free chocolate sandwich cookies (I used Glutino brand, I’ve also had success with Mi-Del brand)
6 tablespoons melted butter

For the filling:
24 ounces cream cheese, softened
3/4 cup heavy cream
3/4 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups Nutella
4 eggs

For the glaze:
1 cup Nutella
1/2 cup heavy cream

For the crust:
1. Preheat oven to 350° F. Line the outer bottom and sides of 9” springform pan with aluminum foil.
2. Crush cookies (you can use food processor or place cookies in large plastic bag and crush with rolling pin)
3. Combine cookies and melted butter.
4. Press mixture into the bottom and slightly up the sides of prepared pan.
5. Bake for 10 minutes. Set aside while preparing cheesecake filling.

For the filling:
1. Reduce oven temperature to 300° F.
2. In large bowl, combine cream cheese, heavy cream and sugar. Beat until smooth and fluffy.
3. Add in vanilla and salt, mix until combined.
4. Add Nutella and beat until fully incorporated, scraping sides of bowl as needed.
5. In separate bowl, lightly beat eggs.
6. Add eggs into cheesecake mixture and stir with spatula until just combined.
7. Pour batter into prepared crust.
8. Fill roasting pan with hot water and place in lower portion of the oven.
9. Place cheesecake in oven on rack above roasting pan. (You may also use a traditional water bath method).
10. Bake until edges of cheesecake are set and the middle remains slightly jiggly (this took about 90 minutes in my oven, I started checking at 1 hour).
11. Once cheesecake is done, turn off the oven and leave cheesecake in oven with the door closed for 1 hour.
12. Remove cheesecake from oven, run knife around edge of pan, then let it cool on countertop to room temperature.
13. Once cheesecake is room temperature, cover with aluminum foil and refrigerate overnight.

For the glaze:
1. Once cheesecake has cooled in the refrigerate overnight, remove the sides of the pan and place cheesecake on wire rack over a pan.
2. Bring the heavy cream to a simmer over medium-low heat.
3. Place 1 cup Nutella in bowl. Pour warmed cream over Nutella and whisk until smooth.
4. Pour the glaze over the cheesecake and smooth it over the top and edges until fully covered.
5. Refrigerate for 1 hour or until glaze has set.
6. Slice and enjoy this heavenly piece of cheesecake!!!!