To begin, preheat your oven to 160°C.

In a mixing bowl, combine the crushed digestive biscuits and melted butter.

Press the mixture into the base of a 23 cm springform cake tin to form a compact crust.

In another bowl, beat together the cream cheese and icing sugar until smooth.

Add the Nutella, double cream, eggs, and vanilla extract. Mix until well combined. Gently fold in the chopped hazelnuts.

Pour the cheesecake mixture over the biscuit base and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until the centre is slightly wobbly. Turn off the oven and leave the cheesecake to cool inside for an hour.

Once cooled, remove the cheesecake from the oven and let it set in the fridge for at least two hours, preferably overnight.

Before serving, drizzle with extra Nutella and garnish with whole hazelnuts if desired. Enjoy your chocolate hazelnut cheesecake!