Mix graham crackers and brown sugar until evenly incorporated and pour in melted butter. Mix well until all crumbs are evenly mixed with butter.
Grease inside of the springform pan with cooking spray and pour in the graham cracker mixture. Spread the crumb mixture all over the bottom of the form and press it in tight. Set it aside to wait for the filling.
Use a paddle attachment. Beat softened cream cheese and Nutella together for a couple of minutes, until soft and fluffed. Scrape sides and bottom of the bowl and beat for a few more seconds. Take cream cheese mixture out of the mixer bowl and into a separate large mixing bowl.
Switch to a whisk attachment and clean out the mixer bowl.
Add cold heavy whipping cream into the mixer fitted with a whisk attachment and start whisking on low speed. Gradually raise the speed to medium-high as you slowly pour in sugar. Whisk until stiff peaks form.
Fold cream cheese mixture and whipped cream together until completely combined.
Spread half of the mixture over the prepared crust. Place unwrapped chocolate hazelnut truffles around the perimeter of the cheesecake, in the cheesecake filling. Press them in lightly. (See picture in the post for reference.)
Top off with remaining cheesecake filling and make sure it’s spread evenly.
Cover with saran wrap tightly and refrigerate for at least 6 hours but ideally, overnight.
Before taking out the cheesecake, make sure to run a greased butter knife along the edge of the cheesecake inside the pan. This will help separate the cheesecake from the pan.
Whipped Cream Cheese Frosting:
Fit a whisk attachment onto the mixer and start beating softened cream cheese for about a minute on medium-high speed.
Slowly pour in heavy whipping cream while it's mixing. Slowly pour in sugar after heavy whipping cream. Continue beating until frosting is whipped into stiff peaks and waves. (It won't take long so don't walk away.)
Frost the cheesecake after it's been set.
Decorate with some more chocolate hazelnut truffles if you wish.