Nutella Cheesecake

For the chocolate cake base:
Preheat oven to 350ºF. Cover the bottom of two 9-inch springform pans with parchment paper and spray the sides with nonstick spray. Set aside.

Combine ingredients for cake base, following instructions on cake mix package. Divide batter evenly between 2 pans and bake for 25–30 minutes or until a toothpick comes out clean.

Cool while you make the cheesecake.

For the cheesecake:
Beat cream cheese and sugar until well incorporated. Beat in eggs, one at a time. Beat in Nutella and heavy cream.

Divide the cheesecake batter between the springform pans. Place pans onto a cookie sheet and bake for 80 minutes. After 80 minutes, turn oven off. Do not open the oven. Leave cheesecake in the oven until cooled off completely.

Once cheesecake is cooled, remove from oven, run a butter knife around the edges and remove the outer edge of the springform pan. Cover with plastic wrap and refrigerate until chilled.

For the chocolate ganache :
Using a double boiler, combine chocolate chips and heavy whipping cream. Gradually mix with a wired whisk until chocolate chips start to melt. Once chocolate chips have melted, remove from the stove and carefully pour the ganache onto the top of the cheesecake. Place into the fridge for the ganache to harden.

For the chocolate whipped cream:
In a large mixing bowl, beat cream, powdered sugar, and cocoa powder until stiff peaks form. Spoon or pipe on top of the cheesecake.