NUTELLA  KITKAT COOKIE PIE RECIPE

1 Cup Butter, Partially Melted (220g) 3/4 Cup Brown Sugar (140g) 1/2 Cup Sugar (100g) 2 tsp Vanilla Extract 2 Large Egg 1 Tbsp. Golden Syrup* 2 and 1/3 Cups All Purpose Flour (285g) 1  Tsp Baking Powder 1/8 tsp Salt 1 Cup  Chocolate Chips (180g) 4 Packets 4 Finger KitKats, (180g) 1/2 - 1 Cup Nutella (150-296g)

INGREDIENTS NEEDED

Break up your KitKats into small pieces and set aside. Preheat the oven to 180°C (350°C) and grease a 9" or 20cm round pie dish.

STEP ONE

Press into the base of the prepared pan. and place in the fridge while you make your cheesecake filling.

STEP TWO

Line the side of the cake pan with fingers of KitKats. I take two fingers and sit them on the Oreo base with the KitKat writing facing outwards. This will take around about 300g of KitKats.

STEP THREE

Place the base in the fridge while you make your cheesecake filling. Beat the softened cream cheese until no lumps remain.

STEP FOUR

Beat in the icing sugar and vanilla extract and beat until smooth. Add in the cream and beat until the mixture becomes creamy and slightly stiff.

STEP FIVE

Lightly crush and break into small pieces, 190-200g of the Kitkats and add to the cheesecake mixture and stir through.

STEP SEVEN

Pour the mixture over the Oreo crust and spread into an even layer.

STEP EIGHT

Allow to set for at least four hours but it tastes better if it has rested overnight. Before serving, decorate with crushed KitKats or decorate however you desire.

STEP NINE

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