2 tbsp (12g) ground hazelnuts (optional, I grounded whole hazelnuts using a coffee grinder)
Lightly butter the sides of a 9″springform pan and line with wax paper. Mix the melted butter with the baking crumbs, press onto the bottom of the pan, then chill in the freezer.
Meanwhile, using a handheld mixer, beat the cream cheese until smooth. Blend in the Nutella until mixture is thoroughly combined and smooth.
Evenly spread the mixture over the chilled crust and put back in the freezer for 1 hour to firm up.
Warm up the Nutella in the microwave for a few seconds to make it more spreadable and spread on top of the cheesecake. Sprinkle with ground hazelnuts and decorate with some Ferrero Rocher candies. Chill in the fridge for 1 hour or until ready to serve.