No-Bake Chocolate Hazelnut Cheesecake

Ingredients

• 24 chocolate sandwich cookies, crushed into crumbs
• 4 tablespoons butter, melted
• 1 envelope unflavored gelatine
• 1/3 cup heavy whipping cream
• 3 (8 ounce) packages Organic Valley Cream Cheese, softened
• 1 cup (8 ounces) sour cream
• 3/4 cup chocolate hazelnut spread, divided
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk
• Chopped hazelnuts (optional)

Instructions

1. Combine cookie crumbs and butter in a bowl. Press onto the bottom of a greased 10 inch springform pan; set aside.
2. Sprinkle gelatine over cream in a small saucepan; let stand for 1 minute.
3. Cook and stir cream mixture over low heat until gelatine is dissolved. Remove from heat. Cool slightly.
4. Beat the cream cheese, sour cream, 1/2 cup hazelnut spread, sugar and vanilla extract in a large bowl until smooth.
5. Gradually beat in gelatine mixture until combined.
6. Spoon cream cheese mixture over crust.
7. Whisk the remaining hazelnut spread with 1 tablespoon milk. Microwave for 15-20 seconds or until spread is warmed; whisk, adding another tablespoon milk, if needed, for consistency. Spread over cheesecake. Top with hazelnuts if desired.
8. Cover and refrigerate at least 4 hours or until set.
9. To serve, run a knife around edge of pan to loosen; remove sides of pan.
10. Refrigerate leftovers.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin