1. Prepare one 12” or two 8” spring form pans by cutting parchment paper to cover bottom. Spray sides with cooking spray and set aside.

To make the crust:

1. Cream the butter and sugars together until light and fluffy, about 4-5 minutes.
2. Mix in egg and vanilla and cream until combined.
3. Combine dry ingredients and add to wet mixture. Mix until well combined. Add chocolate chips and mix.
4. Spread dough into pan(s), pressing down until even and spread to edges.
5. Place pan into pre-heated 350° oven for 14-16 minutes. Remove from oven and allow to cool. Start to mix filling.

To make filling:

1. In a large mixing bowl, cream the cream cheese and sugar using an electric mixer until creamy.
2. Add the Nutella, vanilla and salt. Mix until well combined, scraping down sides as needed.
3. Add heavy cream and mix on low speed until well combined.
4. Turn oven temperature down to 300°.
5. Prepare pans by wrapping them in foil about half way up the sides to prevent water running in bottom of pan.
6. Place pan(s) in baking dish with at least 2 inch sides. Place pan(s) inside baking dish and place on center rack ion oven.
7. Pour hot water into baking dish until water is half way up the sides of the pan.
8. Pour cheese mixture into pans and level with a spatula.
9. Cook in oven for 1 hour. Make sure sides of cake are set as middle may seem jiggly. Turn oven off and allow cheesecake to sit in oven for another hour.
10. Once done, remove from oven and allow to cool for at least 1 hour in fridge.

To make glaze:

1. On very low heat, combine chocolate chips, Nutella and cream, stirring until half melted. Remove from heat and continue stirring until smooth.
2. Drizzle over cheesecake and serve.
3. Garnish with fresh strawberries.