Arrange a rack into the lower third position of oven.
Preheat your oven to 350 °F.
With a large piece of foil, wrap the outer bottom of a 9-inch springform pantightly.
In a bowl, add the cookie crumbs and melted butter andmix until well combined.
Place the mixture the prepared pan and with your hands, press the mixture in the bottom and up sides.
Bake for about 10 minutes.
Remove the pan of crust from oven and set aside to cool.
Now set the temperature of oven to 300 °F.
For filling: in a large bowl beat the cream cheese andsugar and with a hand-held electric mixer, beat on medium-high speed untilsmooth and creamy.
Add the Nutella, vanilla extract and salt and beat on low speed until smooth.
Slowly add the heavy cream and beat on low speed until well combined.
Add the eggs and with a silicone spatula, gently stir until just combined.
Place the mixture over the crust evenly.
In a roasting pan, place about 1-inch hot water.
Place the filling mixture over the crust evenly.
Place the pan of cheesecake into the roasting pan.
Bake for about 45-55 minutes or until center of filling is just set.
Turn off the oven and immediately prop theoven door open.
Let the cheesecake stay in the oven for about1 hour.
Remove the spring form pan from oven and place onto a cooling rack.
Carefully run a small knife around the outeredge of cheesecake to loosen it from the pan.
Let the cheesecake cool completely.
For glaze:in a small, heavy-bottomed saucepan, add the heavy cream over medium-low heatand cook just until it begins to simmer.
Remove the pan of cream from heat and stir inthe Nutella until smooth.
Immediately place the glaze over the cheesecake.
With a spatula,spread the glaze over the edgeand down the sides of the cheesecake.
Now,refrigerate for about 1 hour before serving.