In a bowl, combine the crushed chocolate cookies and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Place it in the refrigerator to set while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the hazelnut spread, powdered sugar, and vanilla extract. Mix until the mixture is well combined and smooth.

In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the hazelnut mixture, ensuring not to deflate it. The filling should be light and airy.

Pour the chocolate hazelnut filling onto the prepared cookie crust. Smooth the top with a spatula, and then cover the cake with plastic wrap. Refrigerate for at least 4 hours or overnight until set.

Once the cheesecake is set, remove it from the springform pan. Garnish with chopped hazelnuts right before serving, and enjoy!