Instructions

• Preheat the oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal; set aside.
• Put the 9 sheets honey graham crackers in a food processor and pulse until they form fine crumbs.
• Add the 1/4 cup melted unsalted butter to the crumbs and pulse a few times until the crumbs are evenly moistened.
• Pour the crumb mixture into the prepared pan and press firmly and evenly into the bottom using your hands or the base of a measuring cup. Bake the crust for 5 minutes. Remove from the oven and set aside.
• In a stand mixer or using an electric hand mixer, beat the 2 (8-ounce) softened cream cheese and 3/4 cup granulated sugar on medium speed for about 2 minutes, until light and fluffy and mostly smooth. Scrape down the bowl as needed.
• Add the 2 large eggs one at a time, mixing just until combined after each addition. Add 1 teaspoon pure vanilla extract and beat until the mixture is smooth and lump-free.
• Pour the cheesecake filling over the pre-baked crust and spread it into an even layer.
• Place the 1/3 cup Nutella in a microwave-safe bowl and heat for 20–30 seconds, then stir until smooth and slightly loosened. Drop large spoonfuls of the warmed Nutella over the cheesecake filling and gently swirl with a knife or skewer to create a marbled pattern.
• Bake the assembled cheesecake bars for 30 minutes, or until the edges are set and the center only slightly jiggles when the pan is gently shaken.
• Remove from the oven and let cool to room temperature on a wire rack. Then refrigerate for at least 3 hours (or freeze for 1 hour) until fully set.
• Use the parchment overhang to lift the cheesecake from the pan and place it on a cutting board. Slice into 9 bars.