Preheat oven to 350 degrees F. Line a nine inch cheesecake pan with parchment paper. I used the water bath method to help prevent cracks – if you do as well, wrap the outside of the cheesecake pan tightly with at least two layers of tin foil.
In the bowl of your stand mixer or a large bowl with an electric hand mixer, beat the cream cheese until fluffy. Add the sugar and mix until well combined. Add the eggs and vanilla and mix until combined. Add the Nutella and mix until combined. Pour the mixture into the cheesecake pan.
Open the oven and place a jelly roll pan or any baking pan with sides onto the middle rack. Place your cheesecake tin into the center and pour water into the baking pan until it almost reaches the rim of the baking pan. Bake for approximately 1 hour and 15 minutes or until the center of the cheesecake is set but slightly jiggles to the touch. Turn off the oven, leave the oven door open a crack and let the cheesecake sit in the oven for an hour. This will ensure that the cheesecake is fully set but will also assist in preventing cracks due to the slower cooling.
Remove the cheesecake from the oven. Run a knife around the edge of the pan to separate the cheesecake from the cheesecake tin (another tip to prevent cracks). Allow to cool completely before placing into the fridge. I chilled my cheesecake in the fridge overnight so that it would be easier to handle for cake assembly.