What You'll Need:
24 chocolate sandwich cookies, ground into fine crumbs
4 tablespoons butter, melted
1/3 cup heavy whipping cream
1 envelope unflavored gelatin
1 1/2 pounds (3 8-ounce packages) Wisconsin cream cheese, room temperature
1 cup (8 ounces) sour cream
3/4 cup chocolate hazelnut spread, divided
1/2 cup sugar
1 teaspoon vanilla extract
1 to 2 tablespoon milk
Chopped hazelnuts for garnish, optional
In small bowl, combine chocolate sandwich cookies crumbs and butter. Press crumb mixture firmly on bottom of 10-inch springform pan; Set aside.
Pour cream into small saucepan; sprinkle with unflavored gelatin. Let sit for 1 minute. Warm mixture over low heat, stirring constantly, until gelatin is dissolved. Remove from heat; set aside.
With electric mixer or stand mixer fitted with paddle attachment, beat cream cheese, sour cream, 1/2 cup chocolate hazelnut spread, sugar and vanilla until smooth and creamy. Gradually beat in gelatin mixture; mix until combined.
Pour filling over prepared crust in even, smooth layer. Whisk together remaining 1/4 cup chocolate hazelnut spread and 1 to 2 tablespoons milk. Heat 20 seconds in microwave to melt spread; stir and pour mixture in small mounds over cheesecake. Using a narrow, thin-bladed metal spatula or knife, swirl chocolate hazelnut spread over cheesecake filling. Garnish with chopped hazelnuts, if desired.
Cover and refrigerate at least 4 hours or until set. To serve, loosen cheesecake from sides of springform pan with small knife. Remove sides of pan. Cut cake into slices.