Step 1

Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.

Step 2

Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Step 3

Reduce the oven temperature to 300ºF.

Step 4

In a large mixing bowl beat the cream cheese and sugar with an electric mixer until completely smooth and creamy. Add the Nutella, vanilla, and salt. Beat on low speed until well blended and smooth. Scrape down the sides of the bowl as needed.

Step 5

With the mixer on low speed, slowly add the heavy cream. Continue to mix until fully incorporated.

Step 6

Using a silicone spatula, gently stir in the eggs just until combined.

Step 7

Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)

Step 8

Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.

Step 9

Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake overnight.

Step 10

Remove the sides of the pan and place the cheesecake on a wire rack set over a baking sheet.

Step 11

In a small saucepan, heat the heavy cream over medium-low heat just until it begins to simmer. Remove from heat and stir in the Nutella until completely smooth.

Step 12

Immediately pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run over the edge and down the sides of the cheesecake. Refrigerate for at least 1 hour or until the glaze has set.