Line the edges of a 9 inch springform pan with aluminum foil. You'll be placing the pan in a water bath, so ensure the foil goes at least halfway up the sides of the pan. Spray the inside of the pan with nonstick cooking spray.
Pulse the graham crackers in a food processor until they are fine crumbs. Transfer to a small bowl with melted butter and mix to combine.
Press mixture into the bottom of the prepared pan and slightly up the sides. Bake for 10-15 minutes until it begins to brown. Remove from oven and set aside while you prepare the filling.
Lower oven temperature to 300 degrees Fahrenheit.
Beat eggs using a stand mixer or hand mixer until pale yellow in color and fluffy. Set aside.
In a new bowl using a stand mixer or a hand mixer, beat together cream cheese and sugar until light and fluffy. Beat for at least 5 minutes to make sure the mixture is very smooth. Add vanilla, salt, and cream and beat until smooth.
Use a spatula to fold eggs into the cream cheese mixture.
Carefully fold about half the Nutella into the cream cheese mixture and pour into the prepared pan on top of the crust.
Add small dollops of Nutella across the prepared cheesecake, then swirl in using a toothpick or a small knife.
Fill a large roasting pan with about one inch of water. Carefully place the cheesecake in the water bath.
Bake for 60-90 minutes until the center is set. Turn off the heat in the oven and crack the oven door slightly, but leave the cheesecake in the oven for another 15-30 minutes to ensure the cheesecake isn't exposed to rapid temperature changes.
Let cool, then refrigerate for at least 4 hours, ideally overnight.
Use a hot knife to slice and enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/nutella-swirl-cheesecake/