CRUST

1. To prepare this delicious no-bake hazelnut chocolate vanilla cheesecake, start by preparing the Oreo crust. In a food processor, blend 4 ¼ cups or 450g of Oreo cookies until fine, add 1/3 cup or 80g of unsalted melted butter, and mix. It should resemble wet sand.
2. Pour the Oreo crumbs into a 9-inch, 23 cm springform pan. Press the crumbs onto the sides and then the bottom. Freeze while you prepare the rest.

CHOCOLATE GANACHE

1. For the chocolate ganache, weigh 2/3 cups, 150ml of heavy whipping cream, and warm it up until it starts to simmer. Once simmering, turn off the stove and add ¾ cup, 150g of chocolate. Let it sit untouched for 5 minutes. After 5 minutes, stir with a spatula until it’s all melted. Combine it with 4 tbsp of room temperature cream cheese.
2. Pour this ganache into the prepared pan. Top it with 3 tbsp of hazelnuts.

VANILLA CHEESECAKE

1. Easily prepare a vanilla cheesecake filling by whipping ¾ cup, 200ml of heavy whipping cream with ¾ cup, 85g of powdered sugar until medium-soft peaks. Add 1/8 tsp of salt.
2. In a mixing bowl, beat the room temperature full-fat 2 cups, 450g of cream cheese. Use a spatula. Slice open three vanilla beans and add the beans. Fold the whipped cream in.
3. Pour this cheesecake filling on top of the chocolate ganache. Smooth it out with an offset spatula. Refrigerate for 8 hours.
4. After 8 hours, you can decorate it.

CHOCOLATE GANACHE

1. Repeat the same process for the ganache. Simmer ¾ cup, 200ml of heavy whipping cream. Turn off the stove and add 1 cup, 200g of dark chocolate couverture. Let it sit out for 5 minutes and stir so the chocolate melts. Pour it on top of the vanilla filling and let it set for 3 minutes. Slice and serve.