Preheat the oven to 350 degrees.

In a food processor, pulse the graham crackers, cocoa powder and brown sugar until the crackers are fine crumbs.

Add in the melted butter and pulse until it starts to form a ball.

Press into the bottom of an 8” square pan and place in the oven to bake for 10 minutes.

Remove and let cool while making the filling.

Reduce the oven temperature to 325 degrees.

In a large bowl, beat the cream cheese, sugar and Nutella until smooth.

Add in the sour cream and cocoa powder and blend carefully until well mixed.

Add in the eggs, one at a time and make sure to thoroughly mix in each one before continuing.

Add in the vanilla and salt and mix.

Pour over the cooled crust and place in the oven to bake for 35 minutes. Do not remove, but turn off the oven and let the bars sit in the warm oven for 10 minutes before removing and allowing to cool to room temperature.

Once cooled down to room temperature, place in the refrigerator overnight (or for a minimum of 6-8 hours).

To make the ganache, warm the heavy cream in a microwave safe container until it’s just about to boil.

Remove and add to a bowl with the Nutella, let sit for about a minute and then stir until smooth and creamy.

Pour over the top of the chilled cheesecake bars.

Sprinkle the hazelnuts over the top.

Return the bars to the refrigerator and let chill for about 30 minutes for the ganache to set.

Remove and slice into whatever size bars desired!