-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Grease a 9-inch springform pan.
-
3
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.
-
4
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.
-
5
Beat eggs, 1 at a time, into cream cheese mixture, beating well after each addition.
-
6
Mix sour cream, flour, and 1 tablespoon vanilla extract into cream cheese mixture until smooth.
-
7
Pour 1/3 of the cream cheese mixture over the crust; top with chopped cookies.
-
8
Pour remaining cream cheese mixture over cookies.
-
9
Bake in the preheated oven for 1 hour.
-
10
Turn off oven and let cake cool in oven with the door closed for 15 minutes.
-
11
Refrigerate cheesecake until completely chilled, at least 1 hour.
-
12
Beat confectioners' sugar, half 8-ounce package cream cheese, and chocolate-hazelnut spread together in a bowl.
-
13
Add 1 1/2 teaspoons milk, 1 teaspoon vanilla extract, and salt to cream cheese mixture until frosting is smooth.
-
14
Remove the ring of the springform pan from cheesecake.
-
15
Spread frosting over entire cheesecake.
-
16
Place wafer candy bars around the sides of cheesecake.
-
17
Sprinkle chocolate pieces over top of cheesecake.
