1-Preheat oven: Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan tightly with foil.

2-For the crust: Combine the cookie crumbs and melted butter. Press the mixture firmly onto the bottom and about 2 inches up the sides of the prepared pan. Bake for 10 minutes, then let it cool while you reduce the oven temperature to 300°F (150°C).

3-For the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the chocolate-hazelnut spread, vanilla extract, and salt, blending well. Slowly mix in the heavy cream on low speed, then gently fold in the beaten eggs until just incorporated. Pour this into the cooled crust.

4-Set up the water bath: Place the springform pan inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

5-Bake: Bake for 1 hour, or until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake in the water bath inside for another hour to cool gradually.

6-Cool: Remove the cheesecake from the water bath and cool it completely on a wire rack. Refrigerate overnight, at least 8 hours, to let it set properly.

7-For the glaze: Heat ½ cup heavy cream in a small saucepan until it simmers, then remove from heat and stir in 1 cup chocolate-hazelnut spread until smooth. Pour over the chilled cheesecake, smooth it out, and refrigerate for at least 1 hour to set.

8-Finally, chill the cheesecake thoroughly before slicing. For neat cuts, slice it when very cold or slightly frozen, and let slices sit at room temperature for 20-30 minutes before serving.