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1
Preheat the oven to 375 degrees F and arrange a rack in the middle.
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2
Coat the bottom and sides of a 9-inch springform pan with butter.
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3
In a food processor, process the crumbs and hazelnuts until theyre finely ground.
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4
In a bowl, stir together the crumb mixture, sugar, and melted butter until the crumbs are evenly moistened.
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5
Pour into the prepared pan and press evenly onto the bottom and about 1 1/2 inches up the sides.
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6
Bake until set, about 8 minutes.
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7
Let the crust cool on a wire rack.
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8
Reduce the oven temperature to 325 degrees F.
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9
To make the filling, mix together the sugar, flour, and salt in a bowl.
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10
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth.
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11
With the mixer running, pour in the sugar mixture and beat until incorporated.
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12
Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
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13
Add the Nutella, cream, and vanilla and beat until well blended.
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14
Add the eggs and yolk 1 at a time, beating well after each addition.
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15
Scrape down the sides of the bowl and the paddle as needed.
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16
Pour the filling into the crust and spread evenly.
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17
Bake until the filling is set and the center still jiggles slightly when gently shaken, about 1 hour.
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18
Turn off the oven and let the cake cool in the oven for 1 hour.
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19
Remove the cheesecake from the oven and let it cool on a rack for about 30 minutes.
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20
To make the topping, in a saucepan over low heat, warm the Nutella and cream, stirring constantly, until smooth and completely combined.
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21
Let cool for about 5 minutes; the mixture should be smooth and spreadable.
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22
Pour over the top of the cheesecake, spreading it evenly.
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23
Let the cheesecake cool completely.
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24
Cover and refrigerate the cheesecake until well chilled, at least 2 hours or preferably overnight.
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25
Remove the pan sides and run a long, thin knife between the pan bottom and the crust, then slide the cake onto a serving plate.
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26
Garnish with the chopped hazelnuts and serve.
