This recipe is from Nigellissima by Nigella Lawson
2 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, softened
1 13 oz jar of Nutella at room temperature
3/4 cup chopped toasted hazelnuts
374 grams cream cheese at room temperature
1/2 cup confectioners sugar (icing sugar)
To make the crust, combine the graham crumbs with butter and one tablespoon of Nutella. Add three tablespoons of chopped hazelnuts. Press into the bottom of a lined 9 inch springform cake pan. Chill.
To make the filling, sift the sugar into the softened cream cheese and combine until smooth. Add the rest of the jar of Nutella and combine.
Add the filling onto the cooled crust and carefully spread around until even. Scatter the rest of the chopped hazelnuts over the top and chill for at least four hours or overnight.
To serve make sure you cut the cheesecake right out of the fridge. Don’t let it warm up on the counter.