No-Bake Chocolate Hazelnut Cheesecake

Name: No-Bake Chocolate Hazelnut Cheesecake
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT7H0M0.000S
Yield: 6 to 8 servings
Ingredients: Nonstick cooking spray, for the pan; One 9-ounce package chocolate wafer cookies; 4 tablespoons unsalted butter, melted; Two 8-ounce packages cream cheese, at room temperature; 1 cup chocolate hazelnut spread; 1/2 cup confectioners' sugar; One 12-ounce tub whipped topping; 1/2 cup toasted hazelnuts, chopped

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Level: Easy

Total: 7 hr (includes chilling time)
Active: 25 min

Yield: 6 to 8 servings

Level: Easy

Total: 7 hr (includes chilling time)
Active: 25 min

Yield: 6 to 8 servings

Ingredients

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Nonstick cooking spray, for the pan

One 9-ounce package chocolate wafer cookies

4 tablespoons unsalted butter, melted

Two 8-ounce packages cream cheese, at room temperature

1 cup chocolate hazelnut spread

1/2 cup confectioners' sugar

One 12-ounce tub whipped topping

1/2 cup toasted hazelnuts, chopped

Directions

Special equipment:

a 10-inch springform pan

Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.