1 1/4cupcookie crumbs use a butter/cream vanilla based cookie or substitute with graham cracker crumbs(105 grams)
1/4cup+ 1 tablespoon Nutella(91 1/2 grams)
FOR THE WHITE CHOCOLATE FILLING
1cupcream cheese(225 grams)
3/4cupwhipping cream(180 ml)
3ounceswhite chocolate(90 grams)
3 1/2ouncesdark chocolate(100 grams)
Line a deep 9x9x2 inch ( 22x22x5 centimeters) baking dish with parchment paper. (scrunch up the paper and fit into pan)
Place the Nutella in a small bowl, place the bowl on a small pot with some water (do not let the water touch the bowl with Nutella) place on medium heat to boil, continue on a soft boil for approximately 10 minutes or until the Nutella becomes quite thin.
Remove from heat and mix with cookie crumbs, place in the bottom of the baking pan, press down firmly, refrigerate. Continue with the White Chocolate Filling while the crust is in the fridge.
Melt the white chocolate the same way you melted the Nutella, the only difference is let the white chocolate cool (not cold)
In a medium bowl whip the cream until stiff.
In a medium bowl beat together cream cheese, sugar and cooled white chocolate, fold in whipped cream.
Remove crumb crust from fridge, spread white chocolate mixture on top.
Melt dark chocolate the same as the Nutella. Let cool (not cold).
Drizzle cool dark chocolate over the filling and swirl with the tip of a knife.
Refrigerate for approximately 5-6 hours or over-night. Enjoy!