No-Bake Chocolate Hazelnut Cheesecake

Instructions

1. Combine cookie crumbs and butter in a bowl. Press onto bottom of a greased 10-inch springform pan.
2. Sprinkle gelatin over cream in a small saucepan. Let stand for 1 minute. Cook and stir cream mixture over low heat until gelatin is dissolved. Remove from the heat. Cool slightly.
3. Beat the cream cheese, sour cream, 1/2 cup hazelnut spread, sugar and vanilla in a large bowl until smooth. Gradually beat in gelatin mixture until combined. Spread cream cheese mixture over crust.
4. Whisk remaining hazelnut spread with 1 tablespoon milk. Microwave on high for 15-20 seconds or until warmed. Whisk in remaining milk if needed. Spread hazelnut mixture over top. Sprinkle with hazelnuts. Cover and refrigerate for at least 4 hours or until set.
5. Carefully run a knife around edges of pan; remove sides of pan. Refrigerate leftovers.