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Ingredients

• ✓ chocolate-covered wafer candy bar
• cooking spray
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• milk
• egg
• vanilla extract
• flour
• white sugar
• evaporated milk
• butter
• chocolate chip
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 1/2 cups sugar, 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes.
3. 3 Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. Cool in pan for 25 minutes; remove from pan and cool completely on a wire rack.
5. 5 Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer until frosting is thickened, about 5 minutes. Pour frosting over cake.

By KELSEYANDTYLERSMOMMY

Ingredients

• ✓ chocolate-covered wafer candy bar
• candy-coated milk chocolate pieces
• salt
• vanilla extract
• milk
• chocolate-hazelnut spread
• cream cheese
• confectioners' sugar
• chocolate sandwich cookie
• vanilla extract
• all-purpose flour
• sour cream
• egg
• milk
• white sugar
• cream cheese
• white sugar
• butter
• chocolate sandwich cookie

Instructions

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

By Mara Daphne Cruz