I based this off a peanut butter cheesecake recipe I had found. It came about because we have Nutella, but no peanut butter. I know what you're thinking, what kind of a house, especially a vegetarian house, doesn't have peanut butter? We ran out, and I haven't bought more. Anyway, recipe follows.
For the crust
1 1/4 cup graham cracker crumbs (about one sleeve)(You can crush these up in a bag with a rolling pin)
1/4 cup sugar
1/2 stick butter, melted
Mix it all up, and press into a springform pan. I have a 9 inch one that worked well. Bake in your preheated 325 degree oven for about 10-12 minutes, just until it's set.
For the Nutella layer
1/2 cup Nutella. I just used two gigantic spoonfulls. I don't like measuring out things like peanut butter.
2/3 cup powdered sugar
1/4 cup brown sugar
Mix these all up with a fork. It will be kind of crumbly. That's ok. It's what you want. Make this layer while your base is cooking. Then press onto the warm crust. Also, save about a half cup of this mix to sprinkle on the top of your cheesecake before you cook it.
For the cream cheese layer
2 8-oz. packages of cream cheese, at room temperature
1 cup sugar
2 Tablespoons lemon juice, or juice from one squeezed lemon.
2 teaspoons vanilla
1/4 cup milk
2 large eggs
Blend these all together for about 5 minutes with your hand mixer. Pour on top of the Nutella/crust in the pan. Bake for about 45-50 minutes at 350 degrees. Mine was done when it wasn't jiggly on top. Pull out of the oven, cool on the stovetop for about an hour, then chill in the refrigerator, probably best overnight. I also covered mine with plastic wrap. ENJOY!!
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