adapted from Tide and Thyme
2 rows Oreo cookies (from a standard package), made into crumbs in the food processor
4 tablespoons butter, melted
16 ounces room temperature cream cheese
2 eggs
½ cup granulated sugar
¼ cup heavy cream
1 teaspoon vanilla
1/3 cup Nutella
1/3 cup peanut butter
Preheat oven to 325 degrees F. and line an 8” square baking dish with nonstick foil, leaving enough of an overhang at the sides for easy removal of the bars from the pan. Set aside.
Combine Oreo crumbs and melted butter in a medium bowl and stir well. Press into the bottom of the pan. Bake crust until set, about 12 minutes. Set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs, heavy cream, and vanilla, and beat until combined. Pour half of the cream cheese mixture into a separate large bowl and set aside. Add Nutella to the remaining half of the cream cheese mixture. Beat until smooth and creamy. Pour over the oreo crust and spread with offset spatula.
Return the rest of the cream cheese mix to the bowl and add the peanut butter. Spread evenly over the Nutella layer. Bake for about 35 minutes, or until the center jiggles slightly when the pan is gently nudged. Cool completely on a wire rack. Refrigerate for at least 3 hours before cutting into bars.
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