In a medium bowl, combine the cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.

Refrigerate for at least 15 minutes while you prepare the filling.

In a large bowl, beat the cream cheese with an electric mixer until smooth.

Add the Nutella, powdered sugar, and vanilla extract. Beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the Nutella mixture until combined.

Pour the filling into the prepared crust. Refrigerate for at least 4 hours, or preferably overnight, until set.

In a heatproof bowl, combine the chocolate chips and heavy cream.

Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.

Pour the ganache over the set cheesecake and spread evenly.

Refrigerate for at least 30 minutes before serving.