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1
You will need a 9 or 10 inch spring form pan.
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2
Preheat your oven to 350 F.
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3
For the crust: Combine the cookie crumbs 2 Tablespoons sugar and the melted butter. Press into the bottom and up the sides of your spring form pan. Bake in the oven for 10 minutes then allow to cool.
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4
Reduce oven temperature to 300 degrees F when you pull the crust out.
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5
For the filling: Beat cream cheese, sugar, flour and vanilla extract together (don't over beat it). Add egg yolks and egg, beat on low until incorporated. Add cream and Nutella and mix completely. Pour filling into the crust. Place springform pan on a cookie sheet and then place in oven. Bake for 1 1/2 hours, or until center appears set when shaken lightly.
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6
(Tip and Trick: To prevent cheesecakes from cracking consider opening the oven a crack during the last 15-20 minutes of bake time, then when it's done baking, turn the oven off and allow the cake to cool completely in the oven. The residual heat will finish baking the cake without drying it too much which is the cause of cracks)
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7
For the Chocolate Ganache topping.
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8
Put your chocolate chips in a heat proof bowl.
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9
Heat the 1 cup of heavy cream over medium heat until just beginning to bubble (allowing it to boil will make a big mess, so watch carefully and don't allow it to boil). Pour the hot cream over the chocolate chips and stir until smooth. Allow to cool a little before pouring it over the top of the cheesecake. Spread it evenly with an offset spatula.
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10
Garnish (optional):
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11
Top with chopped toasted hazelnuts and pipe whipped cream rosettes around the edges.
