For the Crust:

1. Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

2. In a small bowl, combine the Oreo cookie crumbs and melted butter. Press this mixture into the bottom and up the sides of the springform pan.

3. Bake the crust for 8-10 minutes, then set it aside to cool. Cover the outsides of the pan with aluminum foil to prevent water from the water bath from getting in. Set the prepared pan aside.

For the Filling:

1. Reduce the oven temperature to 300°F (148°C).

2. In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely combined and smooth. Be sure to mix on low to prevent excess air, which can cause cracks in the cheesecake. Scrape down the sides of the bowl as needed.

3. Add the Nutella and vanilla extract, and mix on low until well combined.

4. Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed. The batter will be thick.

5. Pour the cheesecake batter into the prepared crust.

6. Place the springform pan inside a larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan. Ensure the water doesn’t go above the top edge of the foil on the springform pan.

7. Bake for 1 hour 30 minutes. The center should be set but still jiggly.

8. Turn off the oven and leave the door closed for 30 minutes. Let the cheesecake cool in the oven.

9. Crack the oven door and allow the cheesecake to continue cooling for another 30 minutes to help prevent cracking.

10. Remove the cheesecake from the oven and water bath. Let it cool completely, then refrigerate for 5-6 hours or overnight until firm.

11. Remove the cheesecake from the springform pan and transfer it to a serving dish.

For the Nutella Ganache:

1. In a medium bowl, combine the Nutella, chocolate chips, and heavy whipping cream. Heat in 15-20 second increments, stirring well between each, until the mixture is melted and smooth. Let it cool for 5-10 minutes.

2. Pour about half of the ganache onto the center of the cheesecake and spread it toward the edges. The ganache will continue to spread as it cools. Save the remaining ganache for later.

For the Chocolate Whipped Cream:

1. In a large mixing bowl, add the cold heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract.

2. Whip on high speed until stiff peaks form.

3. Pipe the whipped cream around the outer edge of the cheesecake. Drizzle the remaining ganache over the top.

4. If desired, top with Ferrero Rocher candies for an extra touch of luxury.

Serve and Enjoy:

Refrigerate the cheesecake until ready to serve. This cheesecake is best enjoyed within 3-4 days.