Prep the pan. Lightly grease a 9-inch springform pan and line the base with parchment. This helps the crust release cleanly and keeps slices neat.

Make the crust. In a bowl, combine cookie crumbs, melted butter, sugar (if using), and a pinch of salt. Stir until the mixture looks like damp sand and clumps when pressed.

Press and chill. Pour the crumb mixture into the pan. Use the bottom of a flat glass to press it firmly into an even layer, slightly up the sides. Chill in the fridge while you make the filling.

Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until completely smooth and creamy, about 1–2 minutes. Scrape the bowl well.

Add Nutella and flavorings. Beat in the Nutella, powdered sugar, vanilla, espresso powder (if using), and a pinch of salt until fully combined and velvety.

Whip the cream separately. In a cold bowl, whip the heavy cream to medium-stiff peaks. This gives the cheesecake lift without baking.

Fold gently. Using a spatula, fold the whipped cream into the Nutella mixture in two additions. Keep it gentle to preserve the airiness. The filling should be thick, glossy, and fluffy.

Fill the pan. Spoon the filling over the chilled crust. Smooth the top with an offset spatula or the back of a spoon.

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. For faster setting, chill the pan in the coldest part of your fridge.

Release and garnish. Run a thin knife around the edge, unclasp the springform, and transfer to a serving plate. Add whipped cream, chocolate shavings, hazelnuts, or a warm Nutella drizzle.

Slice cleanly. Use a sharp, warm knife (dip in hot water and wipe dry between cuts) for tidy slices.