In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and resembles wet sand. Press this mixture into the bottom of a 9-inch round springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth. Add in the Nutella, powdered sugar, and vanilla extract. Mix until everything is well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella mixture.

Pour the cheesecake filling over your prepared crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or overnight.

When you’re ready to serve, remove the cheesecake from the springform pan and garnish with chopped hazelnuts if using. Slice and serve.