Preheat oven to 350 degrees. Line an 8 x 8 pan with aluminum foil and set aside.

Combine graham cracker, butter and sugar in a small bowl. The texture should be similar to wet sand.

Press the crust into the prepared pan and bake for 5-6 minutes or until golden brown.

Take out of the oven and cool completely.

Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.

Add in the sugar, egg and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.

Pour cheesecake mixture into the prepared pan.

Spoon slightly warmed Nutella on top. Using a butter knife to swirl the Nutella into the cheesecake batter.

Bake for 30-35 minutes or until the cheesecake is set.

Cool at room temperature for 30 minutes to an hour and place in the refrigerator to cool completely. I usually leave it in overnight.

To serve cut into squares. I cut mine into 9 but you can make smaller squares of 16.