Step 1: Prepare the Springform Pan
Line the bottom of a 9-inch springform pan with parchment paper for easy removal. Lightly grease the sides with butter or cooking spray. This preparation ensures your cheesecake releases perfectly when serving. Set aside.

Step 2: Make the Chocolate Cookie Crust
Add chocolate cookies to your food processor and pulse until you have fine, even crumbs (they should resemble coarse sand). If you don’t have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin until finely ground. Transfer crumbs to a medium bowl, add melted butter and pinch of salt, and mix thoroughly with a fork until all crumbs are evenly moistened. The mixture should hold together when squeezed.

Step 3: Press and Chill the Crust
Pour the cookie mixture into your prepared springform pan. Using the bottom of a flat measuring cup or glass, press the crumbs firmly and evenly across the bottom and about 1 inch up the sides of the pan. Pack it down well—this creates a sturdy crust that won’t crumble when sliced. Place the pan in the refrigerator to chill while you make the filling (at least 15 minutes).

Step 4: Beat Cream Cheese Until Smooth
In a large bowl using your stand mixer or hand mixer, beat the room-temperature cream cheese on medium speed for 2-3 minutes until completely smooth, fluffy, and no lumps remain. Scrape down the bowl sides frequently. This step is crucial—any lumps in the cream cheese will remain in the finished cheesecake!

Step 5: Add Nutella and Flavorings
Add the Nutella (make sure it’s at room temperature), ¾ cup powdered sugar, vanilla extract, and salt to the cream cheese. Beat on medium speed for 1-2 minutes until everything is completely combined and smooth. The mixture will be thick and creamy with a beautiful chocolate-hazelnut color. Scrape down the bowl again to ensure everything is mixed.

Step 6: Whip the Heavy Cream
In a separate clean, cold bowl, beat the cold heavy whipping cream with 2 tablespoons powdered sugar on high speed until stiff peaks form—this takes about 3-4 minutes. You’ll know it’s ready when you lift the beaters and the cream stands up in peaks that hold their shape without drooping. Don’t overwhip or you’ll end up with butter!

Step 7: Fold Cream into Nutella Mixture
Using a rubber spatula, gently fold about one-third of the whipped cream into the Nutella-cream cheese mixture to lighten it. Use broad, sweeping folding motions (cutting down through the center, along the bottom, and up the side). Once incorporated, gently fold in the remaining whipped cream in two additions until no white streaks remain. Be patient and gentle—this folding technique preserves the airiness that creates that signature mousse-like texture.

Step 8: Create the Marbled Effect (Optional)
For a beautiful marbled look, reserve about ½ cup of the plain cream cheese mixture before adding Nutella (beat the cream cheese, then remove ½ cup, then proceed with adding Nutella to the rest). After folding in whipped cream, dollop the reserved plain mixture on top of the Nutella filling and use a knife or skewer to swirl it through, creating marble patterns. Or simply pour all the Nutella filling into the crust for uniform chocolate flavor.

Step 9: Fill and Smooth
Pour the cheesecake filling into the chilled crust, smoothing the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter a few times to release any air bubbles. The filling should come to just below the rim of the pan.

Step 10: Chill Overnight
Cover the cheesecake carefully with plastic wrap or aluminum foil (make sure it doesn’t touch the surface of the filling). Refrigerate for at least 6 hours, but overnight (8-12 hours) is ideal. The cheesecake needs this time to set properly and for all flavors to meld together beautifully. Patience is key!

Step 11: Make Chocolate Ganache (Optional)
When ready to serve, make the ganache topping: Heat ½ cup heavy cream in the microwave or in a small saucepan until it just begins to simmer. Pour over chopped chocolate in a bowl and let sit for 2 minutes. Whisk until smooth and glossy. Let cool for 10-15 minutes until slightly thickened but still pourable, then pour over the chilled cheesecake, spreading to the edges.

Step 12: Garnish and Serve
Before the ganache sets, sprinkle with toasted chopped hazelnuts. You can also drizzle extra Nutella over the top for dramatic effect (warm it for 10 seconds in microwave to make it pourable). Refrigerate for 15-20 minutes to set the ganache, then release the springform sides, slice with a sharp knife dipped in hot water (wipe clean between cuts), and serve!