Chocolate Hazelnut Cheesecake

For the crust:
Preheat the oven to 350°F and grease a round springform pan.

In a medium-size bowl, combine the Oreo cookie crumbs and the melted butter with a spoon. Press into the bottom of the greased springform pan.

Bake the crust at 350°F for 10 minutes, then set aside to cool. Turn down the oven temperature to 275°F.

For the cheesecake:
In a large microwave-safe bowl, microwave the chocolate chips in 30-second increments, stirring after every 30 seconds, until the chocolate is melted. Set aside to cool.

In the bowl of your mixer, beat together the cream cheese and sugar until combined. Beat in the sour cream, eggs and vanilla extract until smooth. Slowly pour in the melted chocolate, and beat on low speed until well-combined.

Pour the cheesecake batter into the cooled cookie crust. Bake at 275°F for 45-50 minutes, until the edges of the cheesecake are set. (The center of the cheesecake will still be shiny.)

Turn off the oven, but leave the cheesecake in the oven for 1 hour. Refrigerate overnight before adding the ganache.

For the ganache topping:
In a small microwave-safe measuring cup, microwave the heavy cream until hot, about 1 minute. Once the cream is hot, remove from the microwave and add the Nutella, without stirring.

Let the cream and Nutella sit for 1 minute, then whisk until combined. Pour over the cooled cheesecake, using a spoon to spread the ganache on top of the cheesecake.

Sprinkle with the chopped hazelnuts, and enjoy!