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Ingredients2 h 45 m servings 681
Original recipe yields 16 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Mix crushed cookies, melted butter, and 2 tablespoons white sugar together in a bowl; press into the bottom of the prepared springform pan forming a crust.
- Beat the four 8-ounce packages cream cheese and 1 1/2 cups white sugar together in a large bowl until smooth; gradually beat in 3/4 cup milk until smooth. Beat eggs, 1 at a time, into cream cheese mixture, beating well after each addition. Mix sour cream, flour, and 1 tablespoon vanilla extract into cream cheese mixture until smooth.
- Pour 1/3 of the cream cheese mixture over the crust; top with chopped cookies. Pour remaining cream cheese mixture over cookies.
- Bake in the preheated oven for 1 hour. Turn off oven and let cake cool in oven with the door closed for 15 minutes. Refrigerate cheesecake until completely chilled, at least 1 hour.
- Beat confectioners' sugar, half 8-ounce package cream cheese, and chocolate-hazelnut spread together in a bowl. Add 1 1/2 teaspoons milk, 1 teaspoon vanilla extract, and salt to cream cheese mixture until frosting is smooth.
- Remove the ring of the springform pan from cheesecake. Spread frosting over entire cheesecake. Place wafer candy bars around the sides of cheesecake. Sprinkle chocolate pieces over top of cheesecake.
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Per Serving: 681 calories; 40.1 72 10 135 326 Full nutrition