Nutella Cheesecake Layer Bars

- 8 Chocolate Ripple biscuits
- ½ Stick Unsalted Butter, melted
- 16 oz. Cream Cheese, at room temperature
- 2 eggs, at room temperature
- ½ C. Granulated Sugar
- ¼ + 1 Tbsp. Heavy Cream
- 1 tsp. Vanilla Extract
- ¼ C. Nutella

 Preheat the oven to 325 degrees F.
Butter an 8 x 8 baking pan and line with parchment paper, making sure that the parchment is well pressed in the corners.  Set aside.
In a food processor, pulse chocolate graham crackers until they become crumbs (like bread crumbs).  Add in melted butter and pulse until moistened.  Press graham cracker mixture evenly into the bottom of the prepared baking dish.  Bake crust in the center of the oven until set, about 12 minutes.  Set aside and cool.
Clean out the food processor.  Add cream cheese, eggs, sugar, ¼ C. heavy cream, and vanilla extract.  Pulse until smooth.  Put 2/3 of the cream cheese mixture in a bowl and set aside.  Add Nutella and 1 Tbsp. of heavy cream to remaining 1/3 of the cream cheese mixture in the processor.  Pulse until smooth.
To assemble, spread the vanilla cheesecake mixture over the cooled graham cracker base, being careful not to disturb the crust.  Pour Nutella cheesecake layer on top of vanilla layer and spread evenly.  Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.  Remove from the oven and cool completely on a cooling rack.  Refrigerate for at least 3 hours.
When ready to serve, lift bars out of the pan by lifting up the parchment paper (it should release easily).  Slice into 16 squares and serve.

With thanks to The Moonlight Baker.