2/3 cup Nutella
8 oz Cream Cheese at room temp
1 tsp vanilla extract
1 8 oz container non-dairy whipped topping (defrosted)
1 Oreo Cookie Pie Crust
1 bar chocolate (optional)
In a large bowl, mix Nutella and cream cheese together until well blended and smooth. Add vanilla extract. Fold in whipped topping until no white streaks are left. Pour into Oreo Pie crust. Refrigerate or freeze at least 2 hours to overnight.
Remove cheesecake from the fridge, slice and serve immediately. If removing from the freezer, allow the cheesecake to sit at room temperature for 5 minutes before slicing & serving.
Optional: Shave chocolate with veggie peeler on top of pie for garnish.