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Nutella Black and White No-Bake Cheesecake

Source: NutellaServings: 8-108 ounces cream cheese, room temperature
1/4 cup granulated sugar
2 cups whipping cream (divided)
3/4 cup Nutella, warmed slightly (see note below)
1 ready-made 9-inch chocolate cookie pie crustIn bowl, beat cream cheese and sugar with an electric mixer for 2 minutes until light and fluffy.In separate bowl, whisk 1/2 cup cream with the warmed Nutella until mixture is smooth. Whip remaining cream until soft peaks form. Divide cream in half, folding half into cream cheese and half into Nutella mixture. Starting with cream cheese mixture, create two layers of each filling, spreading each layer gently to edges of crust. Refrigerate 2 to 3 hours or overnight.Makes about 8 to 10 servings.Variation: Top of pie or serving plate can be drizzled with additional Nutella that has been warmed.NOTE: To warm Nutella in the microwave, heat on HIGH (100% power) in microwaveable bowl 5 seconds. Or, for stove top, heat on low heat in pot until mixture becomes creamy.

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