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3-Meanwhile, prepare the filling. In a large bowl, place the softened cream cheese, Nutella and sift the powdered sugar over it. Using a hand mixer, beat until all ingredients are combined, approximately 1 minute. Add the heavy cream and beat for another minute.
4-Once the gelatin is firm and there is no more water left, melt it in the microwave for 15 seconds, so that it is completely liquid. Blend until all ingredients are well combined. It is important not to overbeat, as the cream can curdle.
5-Remove the Insert Pan from the refrigerator and pour the mixture over the cookies. Spread it well with the Spatula, paying special attention to the edges to avoid gaps or bubbles on the sides. Refrigerate for a minimum of 1 hour.
To prepare the coverage
1-Pour the cream over the chocolate and melt it in a double boiler, placing the Insertion Saucepan on the 2 Liter Utensil. We stir constantly with an Azulita, being very careful not to cook it too much, as it could burn. Once the chocolate is completely melted, add the butter to add a little shine, and stir until melted. We let it cool for approximately 1 hour.
2-Unmold the cheesecake onto a plate, and then transfer it to a serving tray or plate, and pour the chocolate coating over it. You can refrigerate it for about 10 minutes so the topping becomes a little firmer. Then, sprinkle crushed almonds or hazelnuts to decorate, trying not to let them sink into the topping. You can also decorate it with some chocolate.
3-Finally, put the dessert in the refrigerator for a minimum of 4 hours, or better yet, if it is overnight, so that it is firm and well assembled.
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