Nutella Cheesecake w/pie crust

OMG! I have 3 blocks of Phil cream cheese to finish up within 1 wk be4 our big move back! OMG! Thus, shortlisted these 2 recipes for testing. Recipe does not required blueberries but I added whatever bal I have in my freezer to finish it up.
End result – d crust does not goes well with d cheesecake fillings cause it needs to be bake longer. Thus, will definitely need to blind bake it first if planning to use it for cheesecake fillings again. Other than that, both testers love it. In fact, Hubby took 3 slices!
Pie Crust ingredients

• 1¼ cups all-purpose flour
• ¼ tsp salt
• ½ cup (113g) unsalted butter, chilled
• 4tbsp ice water

Whisk flour & salt in mixing bowl be4 cutting d cold butter into d mixture with a pastry blender. Stop once mixture resembles coarse crumbs. Drizzle ice water over flour tbsp by tbsp until d dough comes together. Wrap dough in plastic wrap & chill for minimum 30mins be4 rolling it out into crust base. Blind-bake it for at least 20mins @ 170C be4 adding fillings.

Cheesecake Fillings ingredients

• 1 block (250g) Philadelphia Cream cheese, softened
• ¼ cup sugar
• ¼ tsp vanilla
• 1 egg
• 1 tbsp nutella
• some frozen blueberries

Whisk cream cheese & sugar until well mix. Then add egg & vanilla till well blended. Lastly, stir in nutella. Don’t over-mix so that u can c a slight marble effect. Pour fillings onto crust & tap it to even out d fillings across d crust. Bake in d pre-heated oven for 20min @ 170C. Allow to cool be putting it into d fridge for 2 hrs or overnite be4 serving.