Instructions

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the crushed chocolate cookies and melted butter. Mix until the crumbs are evenly coated.
3. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid and even crust. Use the back of a measuring cup or your fingers to ensure it's packed well.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
5. Add the Nutella, granulated sugar, and vanilla extract to the cream cheese and continue to beat until well combined and fluffy, approximately 2 minutes.
6. Add the eggs, one at a time, mixing well after each addition to ensure a smooth batter. Scrape down the sides of the bowl as needed.
7. Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula for an even finish.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly golden. The center may still have a slight jiggle—this is normal.
9. Once baked, remove the cheesecake from the oven and let it cool completely at room temperature.
10. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to firm up properly.
11. Before serving, top with whipped cream and garnish with chocolate shavings for an elegant finish. Slice and enjoy!