To make the crust:

1. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Place the crust in the fridge while you make the filling.

Make the Filling

1. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
2. Add the Nutella and mix until well combined and smooth.
3. Add the cocoa powder and mix until well combined and smooth. Set mixture aside.
4. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
5. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
6. Add the filling to the crust and spread into an even layer.
7. Refrigerate cheesecake until firm, 5-6 hours or overnight.

To finish the cheesecake:

1. To make the Nutella ganache, add the Nutella, chocolate chips and heavy whipping cream to a medium bowl. Heat in 15-20 second increments, stirring well between each, until the mixture is melted and smooth. Allow it to cool for 5-10 minutes.
2. To prepare for assembly, remove your cheesecake from the springform pan and set it on a plate or serving platter.
3. Pour the Nutella ganache onto the cheesecake and spread into an even layer. Set cheesecake in the fridge.
4. Add all the whipped cream ingredients to a large mixer bowl and whip on medium speed until stiff peaks form. It will happen quickly.
5. Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with chopped Ferrero Rocher candies.
6. Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 3-4 days.