Preheat oven to 350F.

Line an 8x8 pan with parchment paper. In a small bowl, combine the crushed graham crackers and melted butter. Pour the mixture into the prepared pan, and press down with the back of a spoon.

Bake in preheated oven for 5-6 minutes, then set aside to cool.

Lower the oven to 325F.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth and creamy. Add in the sugar and beat until fluffy.

Add in the sour cream, followed by the eggs, one at a time, and finally the Nutella.

Pour the cheesecake mixture onto the prepared crust, and bake for 50-55 minute, until firm and only lightly jiggly in the center.

Remove cheesecake from oven, and let cool to room temperature, then transfer to fridge and let cool until completely solidified (optimally overnight).

When ready to serve, prepare the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat heavy creamy to stiff peaks. Stir in the powdered milk, powdered sugar, and vanilla.

Smooth the whipped cream on top of the cheesecake, and sprinkle some cocoa powder on top. Serve immediately, or store in fridge until needed. Enjoy!