Start by making the crust. You can use store-bought cookies or make your own. For a homemade version, refer to the Sweet Sausage recipe with an additional 20 grams of cocoa in the dough. Blend the chocolate cookies and hazelnuts in a food processor until finely ground.

Combine the blended cookie mixture with the melted butter and stir until you achieve a uniform consistency.

Transfer the crust mixture into a 24 cm (9.5 inches) round baking pan and press it down evenly. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 10 minutes. Let the crust cool completely after baking.

For the cheesecake layer, mix the cream cheese, sugar, and Nutella in a large bowl until well combined.

Next, add the eggs one at a time, making sure to mix thoroughly after each addition. Slowly add the flour and stir gently. It is best to use a spatula or mix at low speed to prevent overmixing.

Wrap the baking pan with the crust in aluminum foil for extra protection against water. Pour the cheesecake filling over the cooled crust, spreading it evenly.

Place the filled pan into a larger baking dish and pour water into the dish until it reaches halfway up the sides of the cheesecake pan. Bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 60-65 minutes.

After baking, turn off the oven and leave the cheesecake inside for an additional 15 minutes. Remove the cheesecake and allow it to cool to room temperature. Without removing it from the pan, refrigerate it overnight to chill.

For the glaze, melt the milk chocolate and gently heat the heavy cream. Combine the hot cream with the melted chocolate until smooth and uniform. Cover the ganache with plastic wrap, pressing the wrap against the surface to prevent a skin, and allow it to cool to 35-40 degrees Celsius (95-104 degrees Fahrenheit).

Pour the cooled ganache over the chilled cheesecake, spreading it evenly. Refrigerate for an additional 15 minutes to set the glaze. Enjoy your decadent Nutella cheesecake!