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Cream the cream cheese until smooth and soft, about 1 minute.
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Add the Nutella, sour cream and vanilla, and mix just until combined. Do not overmix!
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Add the eggs one at a time, again, mixing just until incorporated.
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Pour the mixture into the spring form pan, on top of the slightly baked crust.
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Wrap the cheesecake tightly with 2-3 layers of tin foil. It should be completely waterproof! Place in a larger pan with high sides. Fill the pan with water, at least 3/4 of the way up the cheesecake. This will help moderate the heating and cooling of the cheesecake.
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Bake for 50-60 minutes, until the sides are firm. It will still be a little wobbly in the centre, this is okay! Remove from the oven, and let cool on the counter until room temperature.
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Remove from the water bath, strip away the tin foil, and move cheesecake to the fridge to cool overnight, or at least 6-8 hours.
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Then decorate!
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Heat the cream on the stove or in a microwave just until steaming. Do not let it boil!
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Pour it over the chopped chocolate, stirring until they are completely combined.
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Let cool until just above room temperature. It should still pour off the spoon.
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Cover the top of the cheesecake, then add Ferrero Rochers, chopped hazelnuts, whatever you would like!