Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Mix cookie crumbs with melted butter until the mixture feels like damp sand. Press into the bottom and slightly up the sides of the springform pan.

Bake the crust for 8-10 minutes. Let cool on a wire rack.

Cover the outsides of the pan with aluminum foil to prevent water from the water bath from getting in.

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar, and flour on low speed until combined and smooth.

Add Nutella and vanilla extract. Mix until you have a uniform, glossy batter.

Add eggs one at a time, mixing slowly after each addition. The batter should be thick and smooth.

Pour the cheesecake batter into the crust. Tap the pan lightly on the counter to remove large air bubbles.

Place the springform pan inside a larger pan and add warm water halfway up the sides of the springform pan.

Bake for 1 hour 30 minutes. The center should be set but still jiggle slightly.

Turn off the oven and leave the door closed for 30 minutes, then crack the door open for another 30 minutes.

Refrigerate until firm (5-6 hours or overnight).

For ganache, heat Nutella, chocolate chips, and heavy whipping cream until melted and smooth.

Pour half of the ganache into the center of the cheesecake.

For whipped cream, whip cold heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract until stiff peaks form.

Pipe whipped cream around the outer edge of the cheesecake and drizzle with remaining ganache.

Refrigerate until serving.